The kids will love these Carribean style spiced potato wedges. Once you've mastered this tasty snack recipe and tasted how delicious they are, you'll be serving them at any given opportunity, from summer barbecues to parties.
Makes enough to fill 10 paper cones or 2 large bowls
Ready in 40 minutes
Per serving:
219kcals
10.4g fat (4.2g saturated)
4.2g protein
28.7g carbs
2.4g sugar
0.6g salt
1. Preheat the oven to 200°C/fan180°C/ gas 6.
Try coating the potatoes in Indian spices and serve with chutneys and yogurt.
Wash and dry the potatoes, cut into long, thin wedges and put into a large bowl. Add the oil and jerk seasoning, and toss. Divide between 2 roasting tins and cook for 30-35 minutes or until crisp and golden, giving them a good shake occasionally. Drain on kitchen paper.
3. Serve hot in paper cones or bowls, with the soured cream to dip and lime wedges to squeeze over.
© delicious. magazine
The best of British cooking from Hugh Fearnley-Whittingstall
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