Crispy Creamy Potato Wedges
Hot crispy oven-roasted potatoes smothered in hot sauce, fresh sour cream and spring onion-coriander garnish. A finger-licking snack alongside drinks or hot steamy additions to burgers, grilled meat, vegetables or fish.
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Potatoes
Ingredients
Scale
- 1kg roasting potatoes, such as Desiree
- 3 Tbsp rice flour
- Vegetable oil
- Sea salt flakes
- 120ml sour cream
- Hot sauce
- 2 Tbsp chopped coriander leaves
- 1 large spring onion, sliced fine
Instructions
- Preheat oven to 200°C
- Cut potatoes into wedges. Transfer to a large bowl and cover with a little vegetable oil.
- Next, shake rice flour over the potatoes along with a sea salt flakes and coat each piece evenly.
- Transfer to a roasting tray and place in the oven for 25 – 35 minutes (depending on how large your wedges are).
- To prepare the sauce whip sour cream with a fork to loosen. Add as much or as little hot sauce as desired.
- When wedges are ready, remove from oven and let cool for a couple of minutes. Transfer to a bowl and toss through the sour cream sauce evenly. Sprinkle with sea salt flakes and cracked black pepper. Garnish with coriander and spring onions.
Find it online: https://dev.leibniz.uk/crispy-dipped-potato-wedges/