Spiced potato Wedges

By on October 19, 2011

 Spiced potato Wedges

1kg red-skinned potato , such as Desiree
25g butter , melted
1 tbsp tandoori curry powder or jerk seasoning

For the dip:
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.

Serves: 6
Prep time 5-10 min
cook time: 30 min