Indian spiced potato wedges with spinach
Average rating:
On their own, these spicy Indian-style potato wedges make a great TV snack or party food. Because they're baked in just a little olive oil, they're a healthy alternative to crisps or chips.
-
Prep time: 10 mins
-
Cooking time: 45 mins
-
Serves: 4
Ingredients
- 4 medium size potatoes (175g-225g/6-8oz each)
- 2tsp ground cumin
- 1tsp ground turmeric
- 1tsp ground coriander
- 4tsp olive oil
- 400g baby spinach leaves (1 large bag)
- Mango chutney for dipping (optional)
Method
- Preheat oven to 200°C/400°F/gas 6.
- Scrub the potatoes, then cut each into half lengthways, and then in half lengthways again. Repeat until you have 8 even-shaped wedges. Rinse and pat dry.
- Place wedges in bowl with the olive oil, cumin, turmeric and ground coriander. Stir until coated. Transfer to baking sheet and bake until tender, about 45 mins.
- When the potatoes have cooked for about 30 mins, heat the water you need to steam the spinach.
- The spinach will only take 5 mins to steam. When it is completely wilted, serve with the wedges and mango chutney for dipping.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
-
Potato recipes -
Antony Worrall Thompson's chicken with coconut mash -
Antony Worrall Thompson's health in a bowl -
Asparagus, new potato, cheese and basil salad -
Aubergine and cashew curry -
Aubergine, bean and potato curry -
AWT's potato salad -
Baby leaf curly kale mash -
Baby roasted potatoes with red pepper dip -
Bacon and egg mash -
Bacon and potato wedge omelette -
Bacon and sweetcorn chowder
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
