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Spiced potato wedges

Spiced potato wedges

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Rating: 4 out of 5.26 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 6

These are a lovely accompaniment to, say, a soup and great for dunking

  • Freezable
Nutrition: per serving (potato wedges only)
HighlightNutrientUnit
kcal162
fat4g
saturates2g
carbs29g
sugars0g
fibre3g
protein4g
low insalt0.14g
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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

Method

  • STEP 1

    Make the dip. Ripple the mustard and honey through the mayonnaise in a small bowl. Cover and chill.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, November 2003

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Overall rating

Rating: 4 out of 5.26 ratings

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