Ranchero potatoes

Yield: 4 servings

Measure Ingredient
680 grams Potatoes; cut into wedges
1 Dsp oil
1 teaspoon Paprika pepper
Sprinkling of black pepper
1 carton Soured cream
2 Dsp chives; chopped

TO SERVE

Cut the potatoes into good sized wedges, then steam for 6-8 minutes until almost cooked. Transfer on to a baking sheet and when still hot, sprinkle with oil, dust with paprika and pepper, then bake in the oven at 200C/400F/gas 6 for 15-20 minutes until the potatoes are softened and golden.

Serve hot with soured cream and finely chopped chives.

Carlton Food Network

Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.

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