Categories: August

Ingredients

• 1kg potatoes, scrubbed
• 8 tbsp olive oil
• 4 tbsp Schwartz Season-all Seasoning
• 284ml soured cream
• 4 spring onions, chopped

Directions

1. Cut the potatoes in half, then lay flat-side down on a chopping board. Cut each half into 6 wedges.

2. Heat the olive oil in a large heavy-based frying pan. Add the potatoes, sprinkle with the seasoning and mix to coat evenly. Cook for 25 minutes over a medium heat, turning occasionally until the wedges are golden on the outside but tender inside.

3. Put the soured cream into a bowl and stir in the spring onions. Serve the wedges with the soured cream and some barbecue sauce.

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