Spicy Wedges with Soured Cream and Chive & Tomato Chilli Dips

Spicy Wedges with Soured Cream and Chive & Tomato Chilli Dips recipe

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Soups and starters

Made with these products:

Serves: 4
Preparation Time: 15 Minutes
Cooking Time: 30-35 Minutes
Tools: Citrus Juicer / Food Processing Attachment


  1. Place a roasting tin in the oven and preheat to 220°C/425°F/Gas 7. Using the Citrus Juicer extract the juice from the orange and lemon. Mix with the mustard, salt and chilli powder.
  2. Add the oil and potatoes to the hot roasting tin and toss to coat. Bake for 5 minutes. Add the citrus and mustard dressing and toss together. Bake for 25-30 minutes, or until cooked, stirring after 15 minutes.
  3. Meanwhile make the dips. Using the Food Processing Attachment fitted with the knife blade roughly chop the chives. Stir into the soured cream and place in a small serving dish.
  4. Using the Food Processing Attachment, roughly chop the spring onions. Remove and set aside. Add the sun dried tomatoes and olive oil and process to a coarse paste. Stir in the chopped chillies or chilli powder, onions and chopped tomatoes. Transfer to a serving dish.
  5. Serve the hot potato wedges with the chive and tomato chilli dips.



  • 1 orange, halved
  • 1 lemon, halved
  • 30ml (2 tbsp) Dijon mustard
  • 5ml (1 tsp) salt
  • 2.5ml (½ tsp) chilli powder
  • 45ml (3 tbsp) sunflower oil
  • 4 x 150g (5oz) potatoes, scrubbed and cut into 6 lengthways

For the Soured Cream and Chive Dip:

  • 20-30 fresh chives, cut into 2.5cm
  • (1 inch) lengths
  • 150ml (5fl oz) soured cream

For the Tomato Chilli Dip:

  • 2 spring onions, cut into 4
  • 50g (2oz) sun dried tomatoes in oil
  • 30ml (2 tbsp) olive oil
  • 1 small chilli, finely chopped or
  • 2.5ml (½ tsp) chilli powder
  • 2 tomatoes, halved, seeded and finely chopped

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