Spiced potato wedges

200 kcal or less 30-60 minutes 6 servings bonfire chilli curry powder dijon mustard honey mayonnaise potato potatoes spicy potato wedges

N/A

Source

Ingredients

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

Method

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.