Ainsley Harriott

Baconeese Cream Potato Wedges

The combination of bacon, cheese, and potato is perfect. Add a chopped salad onion and sour cream and you're in heaven. Of course, you can serve them with all sorts of other things, or on their own for a tasty snack.

Preparation: 15 minutes
Cooking time: 40 minutes

Serves 4

4 large baking potatoes
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon sea salt
½ cup chopped bacon
1 cup Gruyère or Cheddar cheese, finely grated
4 scallions, chopped

For the Dip:
1 cup sour cream
4 scallions, finely chopped
1 teaspoon horseradish sauce

Method

Preheat the oven to 425°F. Cut each potato into 8 wedges and place in a bowl with the oil, paprika, and salt. Toss well together, arrange on a sturdy baking sheet and cook for 20 minutes, turning occasionally. Scatter over the bacon and return to the oven for 10 minutes until the potatoes are cooked through and golden and the bacon is sizzling and crispy.

Scatter over the grated cheese and scallions and return to the oven for a further 10 minutes.