Spiced potato wedges
These are a lovely accompaniment to, say, a soup and great for dunking
Recipe uploaded by
Difficulty and servings
Serves 6
Preperation and cooking times
Prep 5 10 mins
Cook 30 mins
- Make the dip. Ripple the mustard and honey through the mayonnaise in a small bowl. Cover and chill.
- 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.
- 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
Recipe from Good Food magazine, November 2003.

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http://www.bbcgoodfood.com/recipes/1294/
Difficulty and servings
Serves 6
Preperation and cooking times
Prep 5 10 mins
Cook 30 mins
Perfect for dipping
Ingredients
- 1kg red-skinned potatoes , 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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03 November 2007
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