Crispy potato skins with creamy chive dip

Crispy potato skins with creamy chive dip

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(1 ratings)

Prep: 15 mins - 25 mins Cook: 1 hr, 30 mins


Serves 8 - 12
Tasty potato wedgies for a buffet, perfect buffet finger-food

Nutrition and extra info

  • Vegetarian

Nutrition: per serving for 8

  • kcal257
  • fat15g
  • saturates5g
  • carbs28g
  • sugars2g
  • fibre5g
  • protein4g
  • salt0.44g


  • 6 baking potatoes
  • 5 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 284ml tub soured cream
  • 3 tbsp creamed horseradish
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 4 tbsp snipped fresh chives
  • a few chive stems, to garnish


  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.

  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.

  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.

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

  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.

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

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