Potato Wedges with Soured Cream
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These chunky potato wedges are great either as a starter or side dish. So moreish they will be flying off the plate! |
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For the dip:
100g cream cheese
150ml soured cream
1 tablespoon fresh chopped coriander, or to taste
1 garlic clove, crushed (or to taste)
Salt and freshly groundblack pepper, divided |
For the wedges:
900g potatoes, unpeeled,
scrubbed and drained
3 tablespoons olive oil
1⁄2 teaspoon paprika, or to taste
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Keep your potato wedges large and chunky to prevent them from falling through the bars of the cooking grate.
Beat together all the ingredients for the dip. Cover and chill until required (for up to 4 hours).
Cut the potatoes first in half and then into even-sized wedges. Stir together the olive oil and paprika, season with salt and pepper and then toss the potato wedges in this mix.
Using tongs, carefully arrange the potato wedges on the grill and barbecue over Direct Medium heat for 10 to 15 minutes or until golden brown, crisp and cooked all the way through, turning once. Transfer the wedges to a large platter. Serve hot with the soured cream and coriander dip.
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