Oven-baked Potato Wedges with Soft Cheese and Sweet and Sour Dips
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
500g jar Uncle Ben’s Light Sweet and Sour Sauce4 large baking potatoes
sunflower oil
1 tsp paprika or 1/2 tsp chilli powder
1 packet of light vegetarian soft cheese
a little milk
method:
- Preheat oven to 220C/425F/Gas 7. Wash and dry the potatoes, leaving the skin on. Slice into halves, then into quarters, and then cut the quarters into halves again. In a bowl mix the potato wedges with 2 tbsp sunflower oil and a sprinkling of the paprika or chilli powder.
- Spread out the potatoes in a single layer on a large baking sheet and cook at the top of the oven for 30 minutes, turning after 20 minutes when the bottom sides are golden brown and crispy.
- Put the soft cheese into a mixing bowl and very carefully whisk in about 1 tsp of milk. Continue to whisk more milk in, a tiny bit at a time, until you have a thick, creamy dipping sauce. To serve, place the creamy soft cheese dip and the sweet and sour sauce in two small bowls. Place on a large plate or tray and surround with the potato wedges.
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