Spicy Potato Wedges with Cream Dip
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Preparation time:
20 minutes
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Cooking time:
25 minutes
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Total time:
45 minutes
Ingredients
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Dip
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½ tsp paprika
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3 tbsp half-fat crème fraîche
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1 tsp tomato purée
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½ lime, juiced
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2 spring onions, chopped
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1 clove garlic, crushed
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3cm piece cucumber, deseeded and finely chopped
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Black pepper
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3 medium baking potatoes (about 600g total), scrubbed
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1-2 tbsp olive oil
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2 tsp crushed garlic
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2 tsp paprika
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2 tsp ground cumin
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1 tsp ground black pepper
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1 tsp mixed dried herbs
Method
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Preheat the oven to 200°C/gas mark 6. Cut each potato into 8 wedges. Drop into a pan of boiling water and cook for 8 minutes. Drain. Leave in the pan in a warm place.
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Meanwhile, combine all the remaining ingredients (not those for the dip) in a bowl. When the potatoes are cool enough to handle, coat each of them in the spicy paste. Place on a baking sheet, skin side down.
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Bake the potatoes for 25 minutes or until brown and crisp. Meanwhile, make the dip by mixing together all the ingredients. Serve the wedges hot with the dip.
Comments
Glossary
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Bake
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Black pepper
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Boil
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Brown
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Chop
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Coat
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Coat the back of a spoon
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Combine
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Cream
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Crisp
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Crush
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Cucumber
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Cumin
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Drain
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Finely chop
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Garlic
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Herbs
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Lime
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Mixed dried fruit
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Oil
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Onion
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Paprika
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Paste
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Pepper
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Potatoes
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Preheat
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Purée
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Scrubbed
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Skin
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Spicy
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Tomato
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Tomato products
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Wedges
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This recipe was first published in Fri Feb 01 00:00:00 GMT 2002.
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