Roasted Potato Wedges With A Trio Of Dips Recipe

Name: Roasted Potato Wedges With A Trio Of Dips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds potatoes scrubbed and cut into wedges; 2 tablespoons olive oil; 6 1/4 tablespoons salsa Mexican; 2 tomatoes deseeded and chopped; 2 spring onions trimmed and sliced; 1 ounce bacon lardons; 2/3 cup soured cream; 1 tablespoon chives chopped, plus extra sprigs to garnish; cayenne pepper to season; 2/3 cup feta crumbled; 2 3/8 tablespoons pitted green olives sliced; 2/3 cup creme fraiche; 1/2 lemon zest and juice; 1 tablespoon thyme tbsp chopped, plus extra leaves to garnish

Servings: persons

1 3/4 pounds potatoes scrubbed and cut into wedges
2 tablespoons olive oil
6 1/4 tablespoons salsa Mexican
2 tomatoes deseeded and chopped
2 spring onions trimmed and sliced
1 ounce bacon lardons
2/3 cup soured cream
1 tablespoon chives chopped, plus extra sprigs to garnish
cayenne pepper to season
2/3 cup feta crumbled
2 3/8 tablespoons pitted green olives sliced
2/3 cup creme fraiche
1/2 lemon zest and juice
1 tablespoon thyme tbsp chopped, plus extra leaves to garnish

1
Preheat the oven 400u00b0F. Place the potatoes on a large baking sheet, season with salt and freshly ground black pepper. Drizzle with the oil and toss well to coat. Roast for 30 mins, turning occasionally.
2
For chunky salsa dip, place the Mexican salsa in a bowl, stir in the tomato and scallions.
3
For bacon sour cream dip, heat a non-stick frying pan, add the lardon bacon and stir-fry for 4-6 mins until crispy. Remove and drain on paper towel. Allow to cool. Stir most of the lardons into the sour cream with the chopped chives. Garnish with the remaining lardons and extra chive sprigs. Season with cayenne pepper.
4
For feta and olive dip, mix the feta in a bowl with the olives, creme fraiche, the lemon juice and most of the zest and most of the chopped thyme. Garnish with the remaining zest and chopped thyme.
5
Serve the dips with the potato wedges. Garnish with the extra thyme leaves.

536

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 3/4 pounds potatoes scrubbed and cut into wedges, 2 tablespoons olive oil, 6 1/4 tablespoons salsa Mexican, 2 tomatoes deseeded and chopped, and more.

Yes, Roasted Potato Wedges With A Trio Of Dips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Potato Wedges With A Trio Of Dips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions