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Spiced potato wedges
Serves 6
Easy
Prep: -
Cook:
These are a lovely accompaniment to, say, a soup and great for dunking
Skip to ingredients
- 1kg red-skinned potatosuch as Desiree
- 25g buttermelted
- 1 tbsp tandoori curry powderor jerk seasoning
For the dip
- 1 tbsp Dijon mustard
- 1 tsp clear honey
- 5 tbsp mayonnaise
Nutrition: per serving (potato wedges only)
- kcal162
- fat4g
- saturates2g
- carbs29g
- sugars0g
- fibre3g
- protein4g
- salt0.14glow
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.
