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Crispy potato skins with creamy chive dip

Crispy potato skins with creamy chive dip

Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 8 - 12

Tasty potato wedgies for a buffet, perfect buffet finger-food

  • Vegetarian
Nutrition: per serving for 8
low insalt0.44g


  • 6 baking potatoes
  • 5 tbsp olive oil
  • 284ml tub soured cream
  • 3 tbsp creamed horseradish
  • 4 tbsp snipped fresh chives
  • a few chive stems, to garnish


  • STEP 1

    Preheat the oven to 200C/Gas 6/fan oven 180C. Roughly prick the potatoes all over with a fork and bake in the oven for about 1 hour or until tender.

  • STEP 2

    Remove from the oven, leave until cool enough to handle, then cut each potato into eight wedges and put in a large bowl with the olive oil. Season generously. Mix well, making sure that each wedge is well coated with oil and seasoning.

  • STEP 3

    Stand the potato wedges on a large non-stick baking sheet and roast in the oven for 20-30 minutes or until really crispy and golden. Meanwhile, mix the soured cream in a serving bowl with the horseradish and snipped chives.

  • STEP 4

    Serve the wedges straight from the oven, with the soured cream for dipping.

  • STEP 5

    Prepare ahead: bake the potatoes and make and chill the dip the day before. Two hours before your party, prepare the potatoes from step 2 and put in the oven half an hour before your guests arrive.

  • STEP 6

    Stagger the cooking: roast in two batches – half before the party starts and half when these have been eaten.

Goes well with

Recipe from December 2001, December 2001

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Rating: 5 out of 5.1 rating

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