Golden Potato Wedges With Sour Cream Dip

Ingredients

• 800 gram sebago potatoes
• 2 tablespoon olive oil
• 2 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 cup sour cream
• 2 tablespoon chives

Instructions

1. 1Scrub the potatoes and cut each one into eight long wedges.
2. 2Soak the wedges in cold water for 5 minutes, then dry them thoroughly with a tea towel.
3. 3Toss the dry wedges with the olive oil, smoked paprika, garlic powder and salt.
4. 4Spread half the wedges in the basket in a single layer. A 5-6L basket fits about 400 g in one layer, so cook two batches for the crispest result.
5. 5Cook at 190°C for 8 minutes, shake the basket, then cook at 200°C for a further 5 minutes until golden.
6. 6Repeat with the second batch, then return the first batch for 1 minute to reheat.
7. 7Stir the snipped chives through the sour cream and serve with the hot wedges.