Cayenne and Chive Potato Wedges

Nice and crispy outside, soft on the inside and with a nice heat from the Cayenne pepper. Quite why anyone buys ready made Potato Wedges is beyond me. Yes I know what you're thinking; that you don't have time. But seriously, there's no faffing about peeling potatoes. All you have to do is cut them into wedges and coat with your chosen seasoning. Not everyone likes cayenne pepper as it's a tad spicy so just coat them in whatever else takes your fancy; a mild chilli powder perhaps or your choice of dried herbs.

Shops charge a silly amount for readymade potato wedges and 9 times out of 10 add far too much salt which we all know isn't good for us. Plus they take pretty much the same amount of time to cook as do frozen ones for a pack.

Once they're cooked there's nothing else needed apart from a bowl of sour cream and chive dip for dunking; want one?

Potatoes, Wedges, Spicy

Potatoes, Side

English

Yield: 2-4Author: Jan Bennett

Cayenne and Chive Potato Wedges

Makes 2 generous bowls.

ingredients:

• 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

instructions

1. Get yourself a nice big shallow baking tray (must be non stick) and put it to heat up in your oven while it Preheat to 220c/425f/Gas7
   
   
   In a small bowl 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 and that's it. Job done. 

Created using The Recipes Generator