Spicy potato wedges

Name: Spicy potato wedges
Yield: Serves 4
Cuisine: American recipes
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

Easy
August 2005

Easy
August 2005

Test kitchen approved

Serves 4
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.

Vegetarian recipes

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

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

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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

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.
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.
Put the soured cream into a bowl and stir in the spring onions. Serve the potato wedges with the soured cream dip.