Potato Council
supporting the British potato industry
Indian Spiced Potato Wedges with Spinach
Vegetarian
Prep Time: 10 mins
Cook Time: 45 mins
Serves: 4
Ingredients:
- 4 medium size potatoes (175g-225g/6-8oz each)
- ground cumin
- ground turmeric
- ground coriander
- olive oil
- 400g baby spinach leaves/1 large bag
- (optional) mango chutney for dipping
Preparation:
- 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 4 tsp olive oil, 2 tsp cumin, 1 tsp turmeric and 1 tsp ground coriander. Stir until coated. Transfer to baking sheet and bake until tender, about 45 minutes.
- When the potatoes have cooked for about 30 minutes, heat the water you need to steam the spinach.
- The spinach will only take 5 minutes to steam. When it is completely wilted, serve with the wedges and mango chutney for dipping.
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