Recipe courtesy of Rachael Ray
Total:
28 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
28 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 450 degrees F. 

Put the potatoes in a large pot over medium heat and cover with water. Cover the pot and bring to a boil. Add salt, to taste, to the water and cook for 5 minutes. Drain and put them, while hot, in a bowl. Add the extra-virgin olive oil and the grill seasoning and the paprika and toss to coat evenly. Arrange the potatoes on a cooling rack on top of a baking sheet, so the heat can go all around the wedges. Roast until crisp, about 15 to 18 minutes. 

Remove the potatoes from the oven to a platter. In a small bowl, mix together the sour cream, garlic, chives and hot sauce. Serve the potatoes hot with the dipping sauce alongside.

Cook's Note

For a change, try small sweet potato wedges, parboiled, then roasted in the same manner.

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