Makes enough to fill 10 paper cones or 2 large bowls

Jamaican spiced potato wedges recipe

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Ready in 40 minutes

About 1.5kg Desirée potatoes
4 tbsp olive oil
3 tbsp Jamaican jerk seasoning
284ml tub soured cream, to serve
1 lime, cut into 10 wedges, to garnish

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1. Preheat the oven to 200°C/fan180°C/ gas 6.
Wash and dry the potatoes, cut into long, thin wedges and put into a large bowl. Add the oil and jerk seasoning, and toss. Divide between 2 roasting tins and cook for 30-35 minutes or until crisp and golden, giving them a good shake occasionally. Drain on kitchen paper.
3. Serve hot in paper cones or bowls, with the soured cream to dip and lime wedges to squeeze over.

Nutritional info

Per serving: 219kcals, 10.4g fat (4.2g saturated), 4.2g protein, 28.7g carbs, 2.4g sugar, 0.6g salt

Chef's tip

Try coating the potatoes in Indian spices and serve with chutneys and yogurt.

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