Potato wedges with sour cream dip
4 large potatoesHalf tsp mixed dried herbs2 crushed garlic clovesSaltCoarse-ground black pepper3 tbsp olive oil100 ml sour cream or crème fraîche100 ml mayonnaise1 tbsp snipped chives Preheat the oven to 220ºC. Scrub the potatoes, dry them and cut each...
4 large potatoes
Half tsp mixed dried herbs
2 crushed garlic cloves
Salt
Coarse-ground black pepper
3 tbsp olive oil
100 ml sour cream or crème fraîche
100 ml mayonnaise
1 tbsp snipped chives
Preheat the oven to 220ºC. Scrub the potatoes, dry them and cut each of them into eight wedges. Put them in a bowl and add the mixed herbs, garlic, a pinch of salt and a good grinding of black pepper, then add the olive oil and mix it all together so that the potatoes are well coated. Spread the potatoes on a shallow baking tray and roast in the oven for about 25 minutes or until they are brown and crunchy. Transfer to a serving dish and keep warm.
Mix together the sour cream, mayonnaise and chives, season to taste with salt and pepper and turn into a dish. Serve the warm potatoes with the dip.