Recipe courtesy of Rachael Ray

Smoked Paprika Potato Wedges

Name: Smoked Paprika Potato Wedges
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H18M0.000S
Total time: P0Y0M0DT0H28M0.000S
Yield: 4 to 6 servings
Ingredients: 18 small white potatoes, cut into wedges; Salt; 2 tablespoons extra-virgin olive oil; 1 1/2 tablespoons grill seasoning or lots of salt and pepper; 2 teaspoons smoked sweet paprika, abut 2/3 palmful; 1 cup sour cream; 1 clove garlic, grated or crushed into paste; 3 tablespoons chives, finely chopped; 2 teaspoons hot sauce

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Level: Easy
Total: 28 min

Prep: 10 min
Cook: 18 min

Yield: 4 to 6 servings

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Ingredients

18 small white potatoes, cut into wedges

Salt

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons grill seasoning or lots of salt and pepper

2 teaspoons smoked sweet paprika, abut 2/3 palmful

1 cup sour cream

1 clove garlic, grated or crushed into paste

3 tablespoons chives, finely chopped

2 teaspoons hot sauce

Directions

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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.