Original Salt Grand Final Pub Wedges with Sweet Chilli Sour Cream

Difficulty: Easy | Prep: 10 min | Cook: 45 min | Total: 55 min | Serves: 4 | Dietary: Vegetarian

Wedges with sweet chilli and sour cream is the pub order that never went out of fashion, and it's exactly what you want on the coffee table for Grand Final day. These get parboiled, roughed up and roasted hard, then tossed in Chooki's Original Chicken Salt the second they come out of the oven, while they're still steaming and the salt actually sticks.

Step 1: Cut and Parboil

Heat the oven to 220°C (200°C fan) and slide a large baking tray in to get hot. Halve each potato lengthways, then cut each half into 4 thick wedges. Drop them into a pot of cold salted water, bring it to the boil and simmer for 6 minutes, just until a knife slides into the edges but the middle still pushes back.

Step 2: Rough Them Up

Drain well and leave the wedges in the colander for 3 minutes so the steam dries the surface off. Give the colander a couple of firm shakes to scuff the edges, then tip them into a bowl with the oil, paprika and 1 teaspoon of the Chooki's Original. Those fluffy scuffed bits are what turn into the crunchy crust.

Step 3: Roast Hot

Carefully tip the wedges onto the hot tray in a single layer, skin side down where you can, with a bit of space between them. Roast for 35 to 40 minutes, flipping once at the 20 minute mark, until they're deep golden and crackly at the edges.

Step 4: Salt and Serve

While they roast, spoon the sour cream into a small bowl, swirl the sweet chilli through the top, scatter over the chives and give it a squeeze of lime. The moment the wedges come out, sprinkle over the last teaspoon of Chooki's Original and toss them right there on the tray. Pile onto a board and get them to the couch before the first bounce.

Tip: Feeding the whole footy crew? Double it and use two trays on separate racks, swapping them over when you flip. Crowded wedges steam instead of crisp, so give them room.