Recipe: Crispy Dipped Potato Wedges
Crispy dipped potato wedges oven-roasted, then smothered in hot sauce and fresh sour cream.
A finger-licking snack alongside drinks or a finger-licking side to burgers, grilled meat, vegetables or fish. This recipe couldn’t be more simple and satisfying.
Leave potato skins on, chop into wedges and roast for 25 – 35 minutes (depending on how thick you cut them). The secret of their crispiness is rolling the wedges beforehand in rice flour to create the ultimate crunchy outer skin.
Rice flour explained and where to buy it
If you have eaten dishes such as Koren Fried Chicken or Japanese Karage Chicken, then you have eaten rice flour. The crunchy crispy outer skin in both these dishes is created by rolling meat in rice flour and deep-frying.
Gluten content helps the batter cling to the food without producing an overly chewy or oily crust. Hence the reason rice flour is used when making tempura as it is the best option for producing a very thin, crispy and dry crust. Rice flour is available at Asian and international supermarkets.
Preparing the potato wedges
Simply cut potatoes into wedges, then transfer to a large bowl. Drizzle with a little vegetable oil and coat each piece. Now dust with rice flour and sea salt, covering each wedge evenly. Transfer to an oven preheated at 200°C and roast for 25 – 35 minutes.
Making the Sauce
These 2 ingredients couldn’t be simpler and more perfectly matched to crunchy earth salty hot steaming potatoes – hot sauce and sour cream. Add as much or as little hot sauce as desired to your sour cream then season with sea salt flakes. When wedges are ready, remove them from the oven. Cool a few minutes then transfer to a large bowl and gently coat potatoes in the sauce.
Be Creative with the garnishes
There are plenty of garnishes that are a delicious addition to the wedges
- Coriander
- chives
- Spring onions
- Sesame seeds
- Crispy fried onions
- Pickled red onions
- Parmesan cheese
Crispy Creamy Potato Wedges
Hot crispy oven-roasted potatoes smothered in hot sauce, fresh sour cream and spring onion-coriander garnish. A finger-licking snack alongside drinks or hot steamy additions to burgers, grilled meat, vegetables or fish.
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Potatoes
Ingredients
- 1kg roasting potatoes, such as Desiree
- 3 Tbsp rice flour
- Vegetable oil
- Sea salt flakes
- 120ml sour cream
- Hot sauce
- 2 Tbsp chopped coriander leaves
- 1 large spring onion, sliced fine
Instructions
- Preheat oven to 200°C
- Cut potatoes into wedges. Transfer to a large bowl and cover with a little vegetable oil.
- Next, shake rice flour over the potatoes along with a sea salt flakes and coat each piece evenly.
- Transfer to a roasting tray and place in the oven for 25 – 35 minutes (depending on how large your wedges are).
- To prepare the sauce whip sour cream with a fork to loosen. Add as much or as little hot sauce as desired.
- When wedges are ready, remove from oven and let cool for a couple of minutes. Transfer to a bowl and toss through the sour cream sauce evenly. Sprinkle with sea salt flakes and cracked black pepper. Garnish with coriander and spring onions.
If you liked this recipe you might be interested in:
Swiss version here: Kartoffel Wedges mut würzigem Schmand
