Spiced potato wedges

• red-skinned potato↗1kg g

  such as Desiree

• butter↗25g g

  melted

• tandoori curry powder↗1 tbsp tbsp

  or jerk seasoning

• Dijon mustard↗1 tbsp tbsp
• clear honey↗1 tsp tsp
• mayonnaise↗5 tbsp tbsp

Step-by-step instructions

1. 1

   Make the dip. Ripple the mustard and honey through the mayonnaise in a small bowl. Cover and chill.

2. 2

   Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut each potato into eight wedges, then cook in boiling salted water for 5 minutes.

3. 3

   In a large bowl, mix the butter and spice with a little seasoning. Drain the potatoes, then add to the bowl and shake. Transfer to two baking sheets and bake for 20-25 minutes, turning occasionally, until crisp and browned. Serve hot, with the dip.