Spiced potato wedges

Recipe uploaded by

Silvana Franco

11 ratings

Recipe by Silvana Franco

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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.

Per serving (potato wedges only)

162 kcalories, protein 4g, carbohydrate 29g, fat 4 g, saturated fat 2g, fibre 3g, salt 0.14 g

Latest comments and suggestions

• smokey67

  03 November 2007

  smokey67 rated this recipe

  

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• rebecca

  30 November 2007

  rebecca rated and commented on this recipe

  

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

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• kitty

  06 December 2007

  kitty rated and commented on this recipe

  

  not quite spicy enough but still, easy and yum!

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• Lizel Visser

  12 December 2007

  Lizel Visser rated and commented on this recipe

  

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

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• sal

  11 January 2008

  sal rated and commented on this recipe

  

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

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• Allmine

  03 October 2008

  Allmine rated and commented on this recipe

  

  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.

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• Girl Flower

  12 November 2008

  Girl Flower rated and commented on this recipe

  

  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.

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• hlnharrison

  27 January 2009

  hlnharrison rated and commented on this recipe

  

  Make these every bonfire night and sometimes in between.

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• crazycat

  12 March 2009

  crazycat commented on this recipe

  At which point can they be frozen?

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• JueC

  25 April 2009

  JueC commented on this recipe

  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.

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• JueC

  25 April 2009

  JueC rated and commented on this recipe

  

  Sorry, forgot to rate.

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• El

  29 May 2009

  El rated this recipe

  

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• sarah

  27 June 2009

  sarah rated and commented on this recipe

  

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

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• june

  05 September 2009

  june commented on this recipe

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

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Ingredients

• 1kg red-skinned potato , such as Desiree
• 25g butter , melted
• 1 tbsp tandoori curry powder or jerk seasoning

For the dip

• 1 tbsp Dijon mustard
• 1 tsp clear honey
• 5 tbsp mayonnaise

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 5 10 mins

Cook 30 mins

Ingredients

• 1kg red-skinned potato , such as Desiree
• 25g butter , melted
• 1 tbsp tandoori curry powder or jerk seasoning

For the dip

• 1 tbsp Dijon mustard
• 1 tsp clear honey
• 5 tbsp mayonnaise

Per serving (potato wedges only)

162 kcalories, protein 4g, carbohydrate 29g, fat 4 g, saturated fat 2g, fibre 3g, salt 0.14 g

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