6g fibreper serving
17g proteinper serving
Loaded Potato Wedges with Soured Cream
A heaped tray of bronzed, paprika-dusted wedges under molten cheddar and crispy bacon shards, bright green spring onions and parsley scattered over, with a cool bowl of soured cream and lemon wedges waiting alongside.
Ingredients
Serves 4- 1 kgpotatoes, cut into wedges
- 2 tbspolive oil
- 1 tspgarlic powder
- 1 tspsmoked paprika
- 100 gcheddar, grated
- 4rashers raw bacon, about 100 g
- 3spring onions, sliced
- 150 gsoured cream
- 15 mllemon juice
- Fine salt, to taste
- 10 gflat-leaf parsley, chopped (optional)
- Finely grated lemon zest (2 g)
- Black pepper, to taste
Method
- Heat the oven to 210°C/190°C fan. Toss the potato wedges with the olive oil, garlic powder, paprika and a little salt and pepper. Spread across two baking trays with room between them.
- Roast for 35–40 minutes, turning halfway and swapping shelves, until golden and tender throughout.
- Meanwhile, fry the bacon in a dry non-stick pan over medium heat for 6–8 minutes, turning until cooked and crisp. Drain and chop. Stir the lemon zest and 15 ml lemon juice into the soured cream.
- Scatter the cheddar and cooked bacon over the wedges. Return to the oven for 5 minutes until the cheese melts.
- Scatter over the spring onions and optional chopped parsley. Serve with the lemon soured cream.
Per serving
- kcal
- 496
- protein
- 16.8g
- fibre
- 5.9g
- carbs
- 47.7g
- fat
- 27.2g
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