Ingredients

  • 1.5kg (3lb) large baking potatoes
  • 25g (1oz) (2 tbsp) Kerrygold Pure Irish Salted Butter
  • 2 tbsp olive oil
  • 1 tbsp Cajun seasoning
  • For the sour cream & chive dip

  • 225ml (8fl oz) (1 cup) sour cream
  • 100g (4oz) (1 cup) grated Kerrygold Light Cheese
  • 2 tbsp chopped fresh chives, extra to garnish
  • Salt and freshly ground black pepper

Directions

Perfect for a party or barbecue, this spicy appetizer will keep peckish guests happy. Take the pressure off your barbecue by roasting in the oven. A big hit with children, it might be a good idea to make a second batch as they disappear fast.
  1. Preheat the oven to 200°C (400°F), Gas Mark 6. Scrub the potatoes and cut each one into 6-8 even-sized wedges, depending on their size. Place the potatoes in a pan of boiling water, return to the boil and cook for 2-3 minutes, then drain.
  2. Melt the butter in a large pan and then mix in the olive oil and Cajun seasoning. Add the potato wedges and toss until well coated, then arrange them in rows ‘sitting’ upright on their skins in two roasting tins. Bake for 35-40 minutes until tender and lightly golden, changing the oven shelves halfway through to ensure they cook evenly.
  3. To make the dip; place the sour cream in a bowl and stir in the cheese and chives, then season to taste. Cover and chill until ready to use.
  4. When the wedges are cooked, heap them onto a warmed platter and garnish with a little extra pepper and chive. Serve with the sour cream cheese and chive dip.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Baking

Milk Bread

Grease a 9-inch loaf pan; set aside Combine the flour an...

Sides & Nibbles

Irish Stove-Top Potatoes with cheese

Our national treasure deserves a revival every now and again. Looking back to by...

Serves 4
Main courses

Shirley Shannon’s spicy butter chicken

Clodagh McKenna Farmhouse Recipe This family favourite, from the Shannon Fami...

Starters

Field mushroom soup with crunchy garlic croutons

Autumn beckons with this earthy wholesome soup. Forage for wild field mushrooms...

Serves 4-6

ROSEMARY, CRANBERRY AND CLEMENTINE BUTTER

METHOD: 1. Cream together the butter with all of the ingredients using the ba...

Main courses

ONE PAN VEGGIE BREAKFAST

This is a brilliant vegetarian breakfast, all cooked in one pan for those lovely...

Barbecue Potato Spice with Harissa Herbal Butter Dip

Soak the wooden skewers in cold water for about 30 minutes....

see more