Spiced potato wedges

Spiced potato wedges

By Silvana Franco
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(25 ratings)
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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
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Ingredients

  • 1kg red-skinned potato, such as Desiree
    Potato

    Potato

    po-tate-oh

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

  • 25g butter, melted
    Butter

    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

    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.

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Comments, questions and tips

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AvouLovesCooking
22nd Feb, 2017
4.05
Delicious! I made these for my mum and my three sisters and we loved them! So spicy and delicous :3
the-occasional-chef
30th Jan, 2017
4.05
Lovely! best recipe for wedges I've found yet.
kylee2427
25th Sep, 2016
Really nice and nothing like shop bought, quick and easy to make
Twinklebum99
12th Aug, 2016
5.05
Really tasty. Used muscle food deep southern rub to season which worked well
ishouldbeeating
16th Feb, 2013
5.05
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
18th Jun, 2011
5.05
Really easy and went very well with a juicy steak!
smokeybromage
3rd Dec, 2010
4.05
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
15th Sep, 2010
3.05
very quick and easy and chilli powder helps
nikki88
5th Sep, 2009
made these for the the family today and they went down really well will definately make again
cakeanyone
27th Jun, 2009
4.05
Really good - had them as a side dish with cajun chicken and rice with a couple of dips

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SStirling
19th Feb, 2015
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
goodfoodteam
2nd Mar, 2015
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. 
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