- 1kg red-skinned potato, such as Desiree
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 25g butter, melted
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
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.