Instructions

1. Cut the the potatoes into wedges – cut the potato in half and then cut each half into 3-4 pieces depending on the size of the potato.
2. Place the potatoes on a baking sheet, drizzle with the olive oil and crack salt and black pepper over the potatoes – liberally.
3. Bake at 160°C for 90 minutes. Low and slow 🙂 for best results.
4. For the dip – mix the creme fraiche with the spring onions and salt and black pepper.
5. Serve warm.