Satisfy your craving for chips without all the grease. Cutting potatoes into wedges without peeling them saves time and gives you extra nutrients and fibre. And frying in a smidgen of olive oil is the perfect alternative to the deep-fried version.
Ingredients
- 1kg potatoes, scrubbed
- 8 tbsp olive oil
- 4 tbsp 'Season-all' seasoning
- 284ml carton soured cream
- 4 spring onions, trimmed and chopped
Method
- 1. Cut the potatoes in half, then put them flat side down on a chopping board. Carefully cut each potato half into 6 wedges to make chunky chips.
- 2. Heat the olive oil in a large heavy-based frying pan. Add the potatoes, sprinkle with the seasoning and mix to coat evenly. Cook for 25 minutes over a medium heat, turning occasionally until the wedges are golden on the outside but tender inside.
- 3. Put the soured cream into a bowl and stir in the spring onions. Serve the potato wedges with the soured cream dip and some barbecue sauce, if you like.