Method

• 1

  Preheat oven to 220C/425F/Gas 7. Wash and dry the potatoes, leaving the skin on. Slice into halves, then into quarters, and then cut the quarters into halves again. In a bowl mix the potato wedges with 2 tbsp sunflower oil and a sprinkling of the paprika or chilli powder.

• 2

  Spread out the potatoes in a single layer on a large baking sheet and cook at the top of the oven for 30 minutes, turning after 20 minutes when the bottom sides are golden brown and crispy.

• 3

  Put the soft cheese into a mixing bowl and very carefully whisk in about 1 tsp of milk. Continue to whisk more milk in, a tiny bit at a time, until you have a thick, creamy dipping sauce. To serve, place the creamy soft cheese dip and the sweet and sour sauce in two small bowls. Place on a large plate or tray and surround with the potato wedges.