Tasty potato wedgies for a buffet, perfect buffet finger-food
Provided by Merrilees Parker
Categories Buffet, Dinner, Lunch, Side dish
Time 1h55m
Number Of Ingredients 6
Steps:
- Preheat the oven to 200C/Gas 6/fan oven 180C. Roughly prick the potatoes all over with a fork and bake in the oven for about 1 hour or until tender.
- Remove from the oven, leave until cool enough to handle, then cut each potato into eight wedges and put in a large bowl with the olive oil. Season generously. Mix well, making sure that each wedge is well coated with oil and seasoning.
- Stand the potato wedges on a large non-stick baking sheet and roast in the oven for 20-30 minutes or until really crispy and golden. Meanwhile, mix the soured cream in a serving bowl with the horseradish and snipped chives.
- Serve the wedges straight from the oven, with the soured cream for dipping.
- Prepare ahead: bake the potatoes and make and chill the dip the day before. Two hours before your party, prepare the potatoes from step 2 and put in the oven half an hour before your guests arrive.
- Stagger the cooking: roast in two batches - half before the party starts and half when these have been eaten.
Nutrition Facts : Calories 257 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
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