Spicy potato wedges

Spicy potato wedges
  • Serves icon Serves 4
  • Time icon Ready in 35 minutes

Satisfy your craving for chips without all the grease. The skin on these potato wedges means you get extra nutrients – and they use less oil than deep-frying.

Nutrition: per serving

Calories
360kcal
Fat
24.6g (12.1g saturated)
Protein
4.9g
Carbohydrates
30.1g (3.3g sugars)
Fibre
3g
Salt
0.5
Calories
360kcal
Fat
24.6g (12.1g saturated)
Protein
4.9g
Carbohydrates
30.1g (3.3g sugars)
Fibre
3g
Salt
0.5

Ingredients

  • 1kg potatoes, scrubbed
  • 8 tbsp olive oil
  • 4 tbsp all-purpose seasoning (we like Schwartz Season-All)
  • 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.

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