Jamaican spiced potato wedges recipe

Preheat the oven to 200°C/fan180°C/ gas 6.

Wash and dry the potatoes, cut into long, thin wedges and put into a large bowl. Add the oil and jerk seasoning, and toss. Divide between 2 roasting tins and cook for 30-35 minutes or until crisp and golden, giving them a good shake occasionally. Drain on kitchen paper.

Serve hot in paper cones or bowls, with the soured cream to dip and lime wedges to squeeze over.