Indian potato wedges

Ingredients 8
Servings 1
Minutes 10 minutes


Serving Change
  • 1
    large waxy potatoes, scrubbed and cut into wedges
  • olive oil
  • 15
    medium hot curry powder
  • DIP
  • half a cucumber, seeded and grated
  • 4
    spring onions, sliced
  • 150
    natural yoghurt
  • handful fresh mint, chopped


10 minutes
Toss potatoes lightly in olive oil. Place a single layer on a baking tray and sprinkle evenly with curry powder - a flour dredger is ideal for this purpose. Bake in preheated 200 ºC oven for 15 to 20 minutes, turn and bake for further 10 minutes or until brown, crisp and tender. Serve immediately, accompanied by cucumber dip. DIP: Put cucumber in a sieve and sprinkle with salt. Leave to drain for 30 minutes. Combine cucumber, spring onions, yoghurt and mint and put in a serving bowl.

Read more on: starch  |  bake

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