Bring a large pot of salted water to boil. Add the potatoes and cook until easily pierced with a fork (but not fall-apart tender), about 5 minutes. Drain. Place in a large bowl. Set aside.
Whisk together the oil, salt, paprika, garlic, and pepper.
Drizzle the potatoes with seasoned oil. Use a slotted spoon or tongs to arrange the potatoes in a single layer (skin side down) on the lined baking sheet. Bake for 15-20 minutes or until crisp and cooked through.
Pour chili sauce into ramekins. Top each with a dollop of sour cream.
I read a fair amount of Australian books and watch a lot of Australian shows for someone who has lived in the US their entire life. I love seeing a glimpse of a different place and of course, I’m always interested in what they are eating! Australian food is a neat mashup of British food, food from many different Asian countries, Indigenous Australians and Pacific Islanders.
I noticed in one show the characters were at a pub eating potato wedges dipped in something but I couldn’t make out what it was. Then I read about wedges in a mystery. Then last week, someone talked about having something called “Aussie wedges” at a restaurant in NYC. Well then. I had to investigate!
In looking up recipes in Australian food magazines, they seem to be a regular snack and often fried. You can fry them of course, but I find frying wedges a little tricky, even parboiled, they often aren’t quite tender in the middle. Baking ensures the ultimate final product, in my opinion.
The dipping sauce is really what sets it apart. You can make your own sweet chili sauce but to be honest, it is just as tasty store-bought. I was skeptical about the combination but trust me (and millions of Australians!), it is really good!
It’s a simple recipe but makes for a very satisfying and easy side dish.