Smoked Paprika Potato Wedges (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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Ingredients:
18 small white potatoes, cut into wedges |
salt |
2 tablespoons extra-virgin olive oil |
1 1/2 tablespoons grill seasoning or lots of salt and pepper |
2 teaspoons smoked sweet paprika, abut 2/3 palmful |
1 cup sour cream |
1 clove garlic, grated or crushed into paste |
3 tablespoons chives, finely chopped |
2 teaspoons hot sauce |
Directions:
1. Preheat the oven to 450 degrees F.
2. Put the potatoes in a large pot over medium heat and cover with water. Cover the pot and bring to a boil. Add salt, to taste, to the water and cook for 5 minutes. Drain and put them, while hot, in a bowl. Add the extra-virgin olive oil and the grill seasoning and the paprika and toss to coat evenly. Arrange the potatoes on a cooling rack on top of a baking sheet, so the heat can go all around the wedges. Roast until crisp, about 15 to 18 minutes.
3. Remove the potatoes from the oven to a platter. In a small bowl, mix together the sour cream, garlic, chives and hot sauce. Serve the potatoes hot with the dipping sauce alongside.
4. For a change, try small sweet potato wedges, parboiled, then roasted in the same manner.
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