Spiced potato wedges

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

  • Prep:10 mins
    Cook:30 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 162
  • fat 4g
  • saturates 2g
  • carbs 29g
  • sugars 0g
  • fibre 3g
  • protein 4g
  • salt 0.14g


  • 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


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

  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.

  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.

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