Roast paprika potato wedges with crème fraîche and chives
Roast paprika potato wedges with crème fraîche and chives
There are few better ways to begin a meal than with this moreish pairing of crisp, smoky oven-baked potato wedges dipped in a bowl of chive and garlic-infused crème fraîche. This is a good party food or comfort food for a chilly autumn family evening. It also works with sweet potatoes.
Ingredients
- 1kg potatoes, scrubbed clean and cut into wedges
- oil for roasting e.g. sunflower, rapeseed or light olive
- 1 tsp paprika
- ¼ tsp smoked paprika
- 15g fresh chives, finely chopped or snipped
- 1 garlic clove, finely chopped, crushed or grated
- 250g crème fraîche, or thick Greek yoghurt
- salt and pepper
Method
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Step 1
Preheat oven to 220°C/Gas Mark 8.
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Step 2
Toss the potato wedges in a baking dish in just enough oil to coat. Sprinkle over the smoked and plain paprika, toss again, and season well with salt and pepper.
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Step 3
Bake for 40-45 minutes, turning them once halfway through, until tender and golden brown.
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Step 4
Stir the garlic and chives into the crème fraîche. Add a pinch of salt and lemon juice to taste. Serve the wedges dipped into crème fraîche.