Spicy Potato Wedges with Sweet Chilli Sauce and Sour Cream Recipe
My spicy potato wedges recipe takes the classic Australian café, pub and bar snack of potato wedges with sweet chilli sauce and sour cream and gives it a spicy Asian twist. These skin-on potato wedges can be fried or baked, but we've gone for the healthier oven-baked route. Don't worry, they're still crispy on the outside and fluffy within. Served with the classic Aussie combo of sweet chilli sauce and sour cream, these spicy wedges make a filling snack or side for burgers.
Servings: 4 Sharing
Calories: 308kcal
Ingredients
- 2 tbsp five spice powder
- 1 tbsp paprika
- 1 tbsp chilli powder
- 40 ml neutral vegetable oil or olive oil
- 1 kg thick-skinned potatoes scrubbed
- rock salt
To Serve
- 2 spring onions finely chopped
- sour cream
- sweet chilli sauce
Instructions
- Preheat oven to 200°C. Line base of a large baking dish with baking paper or a silicone baking mat.
- Mix five spice powder, paprika and chilli powder in a large mixing bowl. Add oil and mix well.
- Take a potato and cut in half lengthways. Turn the potato cut side (flat side down) and cut this into 3 wedges lengthways. Repeat with the rest of the potatoes.
- At this stage you can place the potato wedges in a container of water and soak for 30 minutes. This removes some starch and can give you a crispier outcome.
- Dry the wedges off and mix by hand in the mixing bowl with the spices and oil. Try to coat all the pieces. Keep the leftover oil mixture.
- Arrange the wedges skin-side down in a single layer on the baking dish. Grind rock salt generously over the wedges. Bake for 20 minutes before rotating the baking dish and cook for another 20 minutes. Remove the tray and change the oven settings to only use the top element.
- Using a pastry brush, coat all of the wedges with the leftover spicy oil. Place the oven tray back in the oven on a higher rack and cook for another 5 minutes or until the wedges are a golden brown.
- Remove from the oven and give the wedges another grind of rock salt.
- Sprinkle with spring onions and serve with sweet chilli sauce and sour cream.
Nutrition
Calories: 308kcal | Carbohydrates: 49g | Protein: 7g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 48mg | Potassium: 1188mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1528IU | Vitamin C: 16mg | Calcium: 70mg | Iron: 4mg