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
-
Supermodel Helena Christensen celebrates her birthday by taking a freezing dip in a classic black bathing suit
Looking as stunning as ever, 54-year-old Helena Christensen sure knows how to make her birthday special
By Anna Rahmanan • Published
-
Potato milk: the new dairy alternative that's dividing opinion
Could potato milk be your next dairy alternative of choice?
By Laura Harman • Published