These crisp baked wedges are perfect for serving with salsa or a creamy yoghurt dip at a party, though they would also work well with any spicy chicken or beef dish.
- 4 large potatoes
- 3 tbsp. olive oil
- 2 tbsp. lime juice
- 2 tbsp. Dijon mustard (can omit if you prefer)
- 1 tsp. salt
- 1 tsp. chilli powder
- 1/2 tsp. crushed dried chillies
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 2 garlic cloves, crushed
Slice the potatoes in half cm chips. Place into a bowl of water, cover and microwave for 5 minutes. Drain and leave to air dry for a minute or two.
In a bowl, whisk the olive oil, lime juice, mustard, salt, chilli powder, dried chillies, black pepper, cayenne pepper and garlic together. Add the chips and toss with your hands to coat them well.
Arrange the chips in a single layer on a baking tray, adding any leftover marinade/oil from the bowl if there is any. Bake in a 200C oven for 20 minutes, then flip and cook for a further 10-15 minutes until golden and crisp.