Riverford Wicked Leeks
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.
want to cook with fresh ingredients? try one of our award winning veg boxes