Spicy potato wedges
prep: 20 minutes
cook: 30 minutes
serving: 8
Nutrition Facts
each serving
KCal
278
Carbs
41.6g
fiber
5g
Protein
9.2g
Fat
7.2g
Saturates
2.3g
Sugars
5.5g
Salt
0.15g
Fruit/Veg Portion
-
Ingredients
all 14 types- 8 baking potatoes, each cut into 8 wedges (total weight 1.6kg)
- 3 tbsp rapeseed oil
- 1 tbsp paprika
- For the garlic and herb dip:
- 200g tub half-fat cream cheese
- 200g pot fat-free fromage frais
- 2 cloves garlic, crushed
- 3 tbsp fresh mint, chopped
- 3 tbsp fresh parsley, chopped
- For the spicy tomato salsa:
- 400g tin chopped tomatoes
- 1 red chilli
- 1 clove garlic, crushed
- 3 tbsp fresh coriander, chopped
Directions
6 steps in totalStep 1
Preheat the oven to 200ºC/gas 6.
Step 2
Place the potato wedges in a large pan of boiling water and simmer for 5 minutes. Drain and place in a large roasting tin.
Step 3
Mix together the oil and the paprika and toss through the potato wedges. Place on a baking tray and cook for 20-25 minutes until golden and crisp.
Step 4
For the garlic and herb dip, simply combine all the ingredients and spoon into a serving dish.
Step 5
Drain any excess liquid from the tomatoes then blend with the chilli, garlic and coriander for 30 seconds. Spoon into a serving dish.
Step 6
Serve the potatoes with the dips.
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