Method
Heat the oven to 200C, 180C fan, 400F, gas 6. For the wedges, toss them in 2tbsp of the oil, the paprika and some sea salt. Spread on to a baking sheet and cook for 40 minutes or until cooked through.
For the dip, heat the remaining oil in a small pan, add the cumin seeds and toast for 1 minute then set aside to cool. In a bowl, mix together the toasted cumin seeds, oil from the pan, soured cream and the lime zest. Toss the wedges in the parsley and some sea salt before serving with the dip.
Ingredients
- 900g (2lb) potatoes, scrubbed and cut into wedges
- 3tbsp olive oil
- 2tsp smoked paprika
- 1tbsp cumin seeds, lightly crushed
- 300g (10oz) soured cream
- zest 2 limes
- small handful flat leaf parsley, finely chopped
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
King Charles reveals his secret tip for the perfect roast potato
King Charles' secret for perfect roast potatoes has been revealed by His Majesty while he was at a royal engagement in Bradford
By Laura Harman Published
-
Duchess Sophie's makeup trick to enhance her features with subtle impact is so easy to put to the test
Duchess Sophie's makeup trick is simple and effective as she favours one type of product to create a 'flattering' and 'elegant' eye look
By Emma Shacklock Published
-
Victoria Beckham's classic denim shorts and black T-shirt combo is an easy summer look we're copying
Victoria Beckham's casual summer look with cut-off blue denim shorts, a black t-shirt and a baseball cap is the chilled-out look we want to copy
By Laura Harman Published