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.