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.
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