Potatoes are the best. I love serving them in different ways, this time as crispy potato wedges. They are simply delicious and easy to prepare. They come with a sauce you can whip up in minutes. These crunchy potato wedges are a perfect side dish. I served them with cauliflower, satay sauce and a vegetarian schnitzel.
You don’t require a lot of ingredients for these crunchy potato pieces, just potatoes. The sauce has only a handful of ingredients, namely sour cream, mayonnaise, chive, parsley, pepper and salt. The sauce is a bit sour, but creamy. So it pairs perfectly with the potato wedges. The recipe comes from the cookbook Heerlijke Hamburgers from Anne Wilson.
Other potato recipes on the blog are French Fries and Best Crispy Potato Skins. A perfect meat side dish is Indonesian Beef Rendang or Spareribs.
Review
The only change I made to the recipe was that I fried the potatoes in a deep-fryer instead of a pan with oil.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
Crispy Potato Wedges
Allergies: dairy.
Ingredients
6 large potatoes
1/3 cup sour cream
2 tablespoons mayonnaise
Chive
Parsley
Pepper
Salt
Instructions
Peel and rinse the potatoes. Slice them in wedges or pieces. Dry them with kitchen paper.
Cut the chive and parsley finely.
Mix the sour cream, mayonnaise, chive and parsley. Season with pepper and salt.
Fry the wedges in a deep-fryer. Place them on a plate with kitchen paper on it.
Serve the wedges with the sauce.
Notes:
- Recipe source is the cookbook Heerlijke Hamburgers from Anne Wilson.
- Enough for 3 to 4 persons as a side dish.
- You can also fry the potato pieces in a pan with oil. Heat the oil and fry the wedges 5 to 10 minutes.
