Spiced potato wedges

Spiced potato wedges

  • 1
  • 2
  • 3
  • 4
  • 5
(18 ratings)

Prep: 5 mins - 10 mins Cook: 30 mins

Easy

Serves 6
These are a lovely accompaniment to, say, a soup and great for dunking

Nutrition and extra info

  • Freezable

Nutrition: per serving (potato wedges only)

  • kcal162
  • fat4g
  • saturates2g
  • carbs29g
  • sugars0g
  • fibre3g
  • protein4g
  • salt0.14g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1kg red-skinned potato, such as Desiree

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 25g butter, melted

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp tandoori curry powder or jerk seasoning

For the dip

  • 1 tbsp Dijon mustard
  • 1 tsp clear honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 5 tbsp mayonnaise

Method

  1. Make the dip. Ripple the mustard and honey through the mayonnaise in a small bowl. Cover and chill.

  2. Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut each potato into eight wedges, then cook in boiling salted water for 5 minutes.

  3. In a large bowl, mix the butter and spice with a little seasoning. Drain the potatoes, then add to the bowl and shake. Transfer to two baking sheets and bake for 20-25 minutes, turning occasionally, until crisp and browned. Serve hot, with the dip.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (17)

lurvlyloz's picture
5

Really tasty. Used muscle food deep southern rub to season which worked well

ishouldbeeating's picture
5

Made a modified version of these. Parboiled as per recipe and turned heat up a little at the end to crisp them up. Used salt, olive oil and rosemary on the potatoes and sour cream and sweet chilli sauce for dipping. Dangerously good.

cheeky100's picture
5

Really easy and went very well with a juicy steak!

smokeybromage's picture
4

We didn't have any curry powder so used Very Lazy chilli from a jar instead (tossed the wedges in a big spoonful and some olive oil) and they were lovely! The dip is very nice, I might use creme fraiche not mayo in future

chefdicko's picture
3

very quick and easy and chilli powder helps

nikki88's picture

made these for the the family today and they went down really well will definately make again

cakeanyone's picture
4

Really good - had them as a side dish with cajun chicken and rice with a couple of dips

juliecw's picture
5

Sorry, forgot to rate.

juliecw's picture
5

Great recipe. I've done these twice now using Tandoori Curry powder and they've gone down a bomb. Not sure that I've used 1Kg potatoes though as it's only been for 3 people.

rvl100's picture

At which point can they be frozen?

hlnharrison's picture
5

Make these every bonfire night and sometimes in between.

purpleflufff's picture
4

The wedges were great. I read previous comments regarding spicyness and so added chilli powder for a kick! Was very spicy by the time I had finished with it! The cool dip complimented the spicy wedges really well and I would definately make again.

bumblesquat's picture
5

So easy to make, I'm now wondering why I ever bought frozen wedges. Next time I think I'll have them with a barbeque dip though or just plain mayo, not that the dip wasn't nice I just wasn't convinced the Dijon went with Jerk flavouring.

stesar's picture
4

I dont like honey, yet this dip is very tasty. The wedges went down well with the family.

lizel-mare's picture
4

Very easy recipe and very tasty. I particularly liked the dip and will use it with other dishes too.

cathersc's picture
4

not quite spicy enough but still, easy and yum!

rebecca1july's picture
4

These were quick,easy and they went down well with the kids.

Questions (2)

SStirling's picture

I was just wondering, do you leave the skins on the potatoes for this recipe or do you peel them? Also, do you think this would work with sweet potatoes, and if so would I peel those? Thanks!

goodfoodteam's picture

Hi SStirling, thanks for getting in touch. Yes, leave the skins on just make sure you give them a quick wash under the tap to remove any mud. Sweet potatoes would be a lovely alternative and they're absolutely fine to roast with the skin on too - sweet potatoes are also good as jacket potatoes. 

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover a BBC Good Food Show near you.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.