1 orange (halved)
1 lemon (halved)
30m1 (2 tbsp) dijon mustard
5m1 (1 tsp) salt
2.5m1 (1/2 tsp) chilli powder
45m1 (3 tbsp) sunflower oil
4 x 150g potatoes (scrubbed and cut
into 6 lengthways)
for the soured cream and chive dip:
20-30 fresh chives (cut
into 2.5cm lengths)
- .1:50m1 sauced cream
the Tomato Chilli dip:
.tegOotons cut into 4
Aar p iltrve-oik
OR Vioel v : chOpped)or 2.5ml
Place a roasting tin in the oven and preheat to 220?C/425F/Gas 7. Using the Citrus Juicer extract the juice from the orange and lemon. Mix with the
mustard, salt and chilli powder.
Add the oil and potatoes to the hot roasting tin and toss to coat. Bake for 5 minutes. Add the citrus and mustard dressing and toss together. Bake for 25-30 minutes, or until cooked, stirring after 15 minutes.
Meanwhile make the dips. Using the Food Processor Attachment fitted with the Knife Blade roughly chop the chives. Stir into the soured cream and place in a small serving dish.
Using the Food Processor Attachment, roughly chop the spring onions.
Remove and set aside. Add the sundried tomatoes and olive oil and process to a coarse paste. Stir in the chopped chillies or chilli powder, onions and chopped tomatoes. Transfer to a serving dish.
Serve the hot potato wedges with the chive and tomato chilli dips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (363g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 72 (24%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 367.7mg||13 %|
|Potassium 1604.8mg||42 %|
|Total Carbohydrate 54.9g||16 %|
|Dietary Fiber 9.8g||39 %|
|Sugars, other 45.1g|
|Protein 7.8g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 298
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