Back in my college days (which seems like yesterday but was actually almost 6 years ago now!) I was lucky enough to spend a semester abroad in New Zealand. I was hoping to spend my semester over there sight seeing and experiencing my first “endless winter.” I went down in July during our summer, which is actually New Zealand’s Winter and had intended to train and ski race while I was there (here’s a picture of me and Jake in Queenstown while I was abroad… we were just babies!) I wanted to be ready when I returned to the States in November for my up coming season on the Bates Ski Team. Sadly, I blew out my knee just months before leaving for New Zealand and my plans of training while abroad when down the drain. My plans for eating my way through the country were shaping up very nicely however!
I tried all the traditional cuisine, beer, wine etc. I ate spicy sausages on white bread outside an All Blacks rugby game (not my favorite) but very traditional! One of my absolute favorite snacks were potato wedges served with sour cream and sweet chili sauce. The combination is a classic New Zealand staple and they serve it a many local bars and pubs. I know it sounds like a bizarre combination but I promise you, once you try it you’ll be totally addicted!
- 4 large potatoes, washed and sliced in to wedges
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1/2 cup sour cream and 1/2 cup sweet chili sauce for dipping.
- Pre-heat the oven to 375 degrees. Line a baking sheet with foil and spread the sliced potatoes evenly on the baking sheet.
- Drizzle the olive oil, salt and paprika over the potatoes and toss to coat evenly. Place the potatoes in the oven for 25-30 minutes tossing frequently so the potatoes don’t stick to the baking sheet.
- Cook until the potatoes are brown and crisp. Remove from the oven and serve with a bowl of sour cream and a bowl of sweet chili sauce.