Not all good food has to be hard work, even the simplest of dishes can be made amazing with a few special ingredients and always try to use the best ingredients you can afford to buy.
We cook pretty much every night, always from scratch, home cooked food for the family, but sometimes, especially after a busy week, on a Friday its nice to have something simple to cook that doesn’t disappoint in flavour. This recipe for potato wedges was part of a yummy dish that accompanied sausages glazed in maple syrup, served in a crispy baguette with mustard caramelised onions, which I will also be posting on this blog.
The recipe says to use tandoori curry powder or jerk seasoning, I think that you could use any curry powder you had lying around and I used a madras powder and it worked just fine. It maybe an idea to think about what you are serving your wedges with and tailor your spices to the dish.
The wedges were just gorgeous, not too overpowering in flavour and complimented the dip so well. The wedges can be served as a side for a main meal as I have done here or would be lovely served with the dip at a party with drinks.
It has, as usual been a very manic week, work and home have been busy, and Stephen, my second eldest Son has come home to stay for a couple of weeks and it is so lovely to be able to spoil him by cooking him amazing dinners every night.
Goes well with:
For the potatoes:
1kg red-skinned potato , such as Desiree
25g butter , melted
1 tbsp tandoori curry powder or jerk seasoning
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.
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.
For the dip:
1 tbsp Dijon mustard
1 tsp clear honey
5 tbsp mayonnaise
Ripple the mustard and honey through the mayonnaise in a small bowl. Cover and chill.