These are a lovely accompaniment to, say, a soup and great for dunking
Prep:10 mins Cook:30 mins
Nutrition per serving
1kg red-skinned potato, such as Desiree
25g butter, melted
1 tbsp tandoori curry powder or jerk seasoning
1 tbsp Dijon mustard
1 tsp clear honey
5 tbsp mayonnaise
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.
SELECT p.ID, p.post_title, rd.recipe_data_ref_id, rd.photo_file_name, rd.photo_src, rd.skill_level FROM bbc20may18_posts p LEFT JOIN bbc20may18_term_relationships tr ON (p.ID = tr.object_id) LEFT JOIN bbc20may18_recipes_data rd ON (p.ID = rd.recipe_post_id) WHERE p.post_type = 'bbc_recipes' AND (p.post_status = 'publish' OR p.post_status = 'private') AND p.ID <> 4858 GROUP BY p.ID ORDER BY p.post_date DESC LIMIT 0, 16