Potato wedges with dips

Serves: 8
Prep: 20 minutes
Cook: 30 minutes


  • 8 baking potatoes, each cut into 8 wedges
  • 3 tbsp oil
  • 1 tbsp paprika
  • For the garlic and herb dip
  • 200g tub light cream cheese
  • 200g pot 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


  1. Preheat the oven to 200ºC/gas 6.
  2. Place the potato wedges in a large pan of boiling water and simmer for 5 minutes. Drain and place in a large roasting tin.
  3. Mix together the oil and the paprika and toss through the potato wedges. Place on a baking tray and cook for 20-25 minutes until golden and crisp.
  4. For the garlic and herb dip, simply combine all the ingredients and spoon into a serving dish.
  5. Drain any excess liquid from the tomatoes then blend with the chilli, garlic and coriander for 30 seconds. Spoon into a serving dish.
  6. Serve the potatoes with the dips.


Recipe reproduced with the kind permission of the Diabetes UK. For more ways to enjoy food visit www.diabetes.org.uk/enjoyfood

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