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Spicy Potato Wedges with Cream Dip
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Spicy Potato Wedges with Cream Dip
- Preparation time: 20 minutes
- Cooking time: 25 minutes
-
Total time:
45 minutes
Serves: 4
Ingredients
- Dip
- ½ tsp paprika
- 3 tbsp half-fat crème fraîche
- 1 tsp tomato purée
- ½ lime, juiced
- 2 spring onions, chopped
- 1 clove garlic, crushed
- 3cm piece cucumber, deseeded and finely chopped
- Black pepper
- 3 medium baking potatoes (about 600g total), scrubbed
- 1-2 tbsp olive oil
- 2 tsp crushed garlic
- 2 tsp paprika
- 2 tsp ground cumin
- 1 tsp ground black pepper
- 1 tsp mixed dried herbs
Method
- 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.
- 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.
- 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
This recipe was first published in Fri Feb 01 00:00:00 GMT 2002.
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