Page title and description

Roast paprika potato wedges with crème fraîche and chives
Roast paprika potato wedges with crème fraîche and chives
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
Prep time:
10 min
PT10M
Cooking time:
45 min
PT45M
-
Step 1
Preheat oven to 220°C/Gas Mark 8. -
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. -
Step 3
Bake for 40-45 minutes, turning them once halfway through, until tender and golden brown. -
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.