These are a lovely accompaniment to, say, a soup and great for dunking
Ingredients:
- For the dip
- 1.0kg red-skinned potato , such as Desiree
- 1.0 tbsp Dijon mustard
- 5.0 tbsp mayonnaise
- 1.0 tsp clear honey
- 1.0 tbsp tandoori curry powder or jerk seasoning
- 25.0g butter , melted
Instructions:
- 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.
Spiced Potato Wedges • Yield: 6 servings
Ingredients:
- For the dip
- 1.0kg red-skinned potato , such as Desiree
- 1.0 tbsp Dijon mustard
- 5.0 tbsp mayonnaise
- 1.0 tsp clear honey
- 1.0 tbsp tandoori curry powder or jerk seasoning
- 25.0g butter , melted
Spiced Potato Wedges Nutrition Facts:
• Diet:
• Calories: 74.66
• Fat: 77.61
• Carbs: 61.44
• Protein: 21.44
• Cholesterol: 27.30
• Calcium: 18.01
• Sodium: 27.19* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.
