Roast paprika potato wedges with crème fraîche and chives recipe image

Print 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.


  • 1kg potatoes, scrubbed clean & 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 & pepper


  1. Preheat oven to 220˚C/Gas Mark 8.
  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.
  3. Bake for 40-45 minutes, turning them once halfway through, until tender and golden brown.
  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.
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