
Great for entertaining and delightfully healthy – much lower in fat than shop-bought versions. Please note: dips are not included in the analysis.
Serves
8
Prep
20 minutes
Cook
30 minutes
Nutritional Information:
Each 317g serving contains (excludes serving suggestion)
- KCal
- 278
- Carbs
- 41.6g
- Fibre
- 5.0g
- Protein
- 9.2g
- Fat
-
7.2g
(Low)
- Saturates
-
2.3g
(Low)
- Sugars
-
5.5g
(Low)
- Salt
-
0.15g
(Low)
- Fruit/Veg Portion
- 0
Ingredients
Ingredients
- 8 baking potatoes, each cut into 8 wedges (total weight 1.6kg)
- 3 tbsp rapeseed oil
- 1 tbsp paprika
- For the garlic and herb dip:
- 200g tub half-fat cream cheese
- 200g pot fat-free fromage frais
- 2 cloves garlic, crushed
- 3 tbsp fresh mint, chopped
- 3 tbsp fresh parsley, chopped
- For the spicy tomato salsa:
- 400g tin chopped tomatoes
- 1 red chilli
- 1 clove garlic, crushed
- 3 tbsp fresh coriander, chopped
Method
Method
Recipe tips
- If you’re passing these around as finger food, omit the paprika from the potatoes as it stains the fingers!
- You could use Chinese 5 Spice powder in place of paprika, or try dried thyme.
- Freezing instructions: Wedges are suitable for freezing. Defrost in the microwave and reheat in the oven until piping hot.