Loaded Potato Wedges with Soured Cream

• 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

1. 1Heat 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.
2. 2Roast for 35–40 minutes, turning halfway and swapping shelves, until golden and tender throughout.
3. 3Meanwhile, 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.
4. 4Scatter the cheddar and cooked bacon over the wedges. Return to the oven for 5 minutes until the cheese melts.
5. 5Scatter 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