Ingredients Jump to Instructions ↓

  1. 18 small white potatoes , cut into wedges Salt

  2. 2 tablespoons extra-virgin olive oil

  3. 1 1/2 tablespoons grill seasoning or lots of salt and pepper

  4. 2 teaspoons smoked sweet paprika , abut

  5. 2/3 palmful

  6. 1 cup sour cream

  7. 1 clove garlic, grated or crushed into paste

  8. 3 tablespoons chives , finely chopped

  9. 2 teaspoons hot sauce

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 450 degrees F. 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. 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.


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