When I can't think of something to eat, I cut up some potatoes, season them, and I'm good to go.
Potato wedges and sour cream dip are a winning combo.
They're great as a snack, appetizer or side dish.
Ingredients:
Wedges:
750g Small Potatoes
Garlic Purée
Dried Sage or Rosemary
Salt
Black Pepper
Onion Powder
Aromat seasoning
Sunflower Oil
Sour Cream dip:
300ml Sour Cream
Salt
Black Pepper
Aromat
Dried Chives
3 Spring onions, chopped
Method:
Wedges:
Preheat the oven to 200 C Fan/220C.
Cut up the potatoes into wedges. You can peel the potatoes first, but I love the skin on.
Put the potatoes in a bowl and season. I eyeball my seasoning, so just add what suits your taste buds.
Pour
the potatoes in a baking tray and put in the oven bake for 35-40
minutes, or until they are golden brown and soft and fluffy in the
middle.
Sour Cream Dip:
In a bowl add in the sour cream, seasonings and chopped spring onions and mix together.
Watch the video here.
Sonya
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