Cayenne and Chive Potato Wedges

Nice and crispy outside, soft on the inside and with a nice heat from the Cayenne pepper.  

Nothing else needed apart from a bowl of sour cream and chive dip for dunking.

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To make 2 bowls you will need:

5 medium sized potatoes - skin on and washed and dried
a couple of glugs of vegetable or olive oil
a tablespoon of cayenne pepper 
freshly snipped chives - say a couple of tablespoons
sea salt and freshly ground black pepper

For the sour cream dip:

a small pot of sour cream
freshly snipped chives
a tiny bit of salt

How to do it:

Get your self a nice big shallow baking tray (must be non stick) and put it to heat up in your oven while it Pre-heat to 220c/425f/Gas7

Mix together the oil, cayenne, salt, pepper and chives.
Cut the potatoes into wedges and throw them in the bowl, give them a good mix around with your hand so they coat nicely with the oily mixture.

When your oven and tray is nice and hot tip the potatoes on and evenly spread them out.

Put them in to cook on the middle shelf for about 20 minutes before turning.
Put them back in for say another 10 to 15 minutes or until they are nice and tender inside (insert a sharp knife) and crispy on the outside.

Meanwhile you can make the dip:

Mix together the sour cream, tiny bit of salt and some snipped chives. 
Job done.