Potato Wedges with Sour Cream and Sweet Chili Dipping Sauce
The classic Australian way of eating potato wedges is not with ketchup but with sour cream and sweet chili sauce. Go out to any pub and this is what they usually serve if you order wedges. We use our Thai Hot Pepper Jelly for this recipe because call it what you want - it's a sweet chili jam with lots of roasted red pepper, nice acidity and medium chili heat. Grab a wedge, dip in sour cream, dip in sweet chili, wash it down with a cold beer.
Ingredients
3 Large Russet Potatoes
3 Tbsp Olive Oil
1.5 tsp Paprika
1 tsp Garlic powder
1 tsp Onion Powder
1 tsp Salt
1/2 tsp Black Pepper
Sour Cream
Wozz! Thai Hot Pepper Jelly
Method
Preheat oven to 425 degrees F. Mix the seasoning ingredients together. Cut the potatoes in half lengthwise, then cut each half into 4 "wedges" (so you get 8 pieces from each potato) If your potatoes are small/medium, just cut them into 6 wedges.
Place the potatoes in a large bowl, drizzle in the olive oil and sprinkle in seasoning.
Toss with hands
Spread out on parchment paper lined baking tray, ensuring cut sides lay flat on the tray.
Bake for 35 to 45 minutes, turning once, until dark golden brown and crispy.
Serve immediately with sour cream and Wozz! Thai Hot Pepper Jelly
Dipping Sauces:
The classic Aussie way is with sour cream and sweet chili sauce, or in our case Thai Hot Pepper Jelly but other Wozz! Dipping Sauces that work well with these wedges include Wozz! Spicy Tomato Kasundi (a tomato bbq sauce), Korean Raspberry Gochujang BBQ Sauce, Spicy Summer Mango Chutney, Kiwi Lime Salsa Verdé Salsa and our Sweet Chili Orange Sesame Sauce.
