These are perfect for a party or barbecue but take the pressure off and bake in roasting tins in the oven. They’re always a winner, especially with children and you’ll probably find that you can never make enough!
- 3lb large baking potatoes
- 2 tbsp (1oz) Kerrygold Salted Butter
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- For the sour cream & chive dip:
- 1 cup (8fl oz) sour cream
- 1 cup (4oz) Kerrygold mild white Cheddar, grated
- 2 tbsp chopped fresh chives, extra to garnish
- salt and freshly ground black pepper
Preheat the oven to 200°C (400°F), Gas mark 6. Scrub the potatoes and cut each one into 6-8 even-sized wedges, depending on their size. Place the potatoes in a pan of boiling water, return to the boil and cook for 2-3 minutes, then drain.
Melt the butter in a large pan and then mix in the olive oil and Cajun seasoning. Add the potato wedges and toss until well coated, then arrange them in rows ‘sitting’ upright on their skins in two roasting tins. Bake for 35-40 minutes until tender and lightly golden, changing the oven shelves halfway through to ensure they cook evenly.
To make the dip, place the sour cream in a bowl and stir in the cheese and chives, then season to taste. Cover and chill until ready to use.
When the wedges are cooked, pile them onto a large warmed platter with the sour cream cheese and chive dip to the side and garnish with a little extra pepper and chives to serve.