Spicy wedges with sour cream & chive dipping sauce
Everyone loves wedges, and these are incredibly crunchy with a little spicy kick! Dipped into sour cream and chive dip, what could be better.
- 4-5 medium roasting potatoes
- ½ box Diamond Coat 'n Cook Hot 'n Spicy
- beef marrow cooking blend
- 250 g sour cream
- 2 tsp apple cider vinegar
- 2 tbsp chopped chives + extra for garnishing
Preheat oven to 200°C fan bake.
Cut the potatoes into wedges, then place in a large bowl. Scatter the coating mix over the potatoes, and toss well to coat.
Put 2 tbsp of the Beef Marrow Cooking Blend on a non-stick baking tray. Place in the oven for 5 minutes or until the oil has just melted. Carefully place the wedges onto the heated baking tray and place in the oven. Bake for 25-35 minutes, turning halfway through, until golden brown and tender.
To make the dip, combine the sour cream, vinegar and chives in a bowl. Season to taste.
Serve the hot wedges alongside the dip and enjoy immediately, garnished with chopped chives.