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Spicy potato wedges

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Great for entertaining and delightfully healthy – much lower in fat than shop-bought versions. Please note: dips are not included in the analysis.
Serves
8
Prep
20 minutes
Cook
30 minutes
Each 184g serving contains (excludes serving suggestion)
KCal
223
Carbs
40.70g
Fibre
4.70g
Protein
4.50g
Fat
4.50g
Saturates
0.50g
Sugars
2.40g
Salt
0.01g
Portion Fruit & Veg
0
Ingredients
Ingredients
8 baking potatoes, each cut into 8 wedges
3 tbsp oil
1 tbsp paprika
For the garlic and herb dip:
200g tub light cream cheese
200g pot 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
Method
  1. Preheat the oven to 200ºC/gas 6.
  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.
  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.
  4. For the garlic and herb dip, simply combine all the ingredients and spoon into a serving dish.
  5. Drain any excess liquid from the tomatoes then blend with the chilli, garlic and coriander for 30 seconds. Spoon into a serving dish.
  6. Serve the potatoes with the dips.
Chefs tips
  • If you’re passing these around as finger food, omit the paprika from the potatoes as it stains the fingers!
  • You could use Chinese 5 Spice powder in place of paprika, or try dried thyme.
  • Freezing instructions: Wedges are suitable for freezing. Defrost in the microwave and reheat in the oven until piping hot.
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