Home-made paprika potato wedges with a

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Home-made paprika potato wedges with a trio of dips

Method

1) Preheat your oven to 220°C/200°C Fan/Gas 7. Cook the wedges in boiling water for 5 minutes. Drain thoroughly then place back in the pan and cover with a lid to steam dry. Place the wedges in a single layer on a non-stick baking tray and spray with low calorie cooking spray. Sprinkle over the Paprika and cook in the oven for 20 – 25 minutes, shaking the tray occasionally until well browned.

2) Meanwhile make the pesto style dip by placing all the ingredients in a food processor. Blend until fairly smooth then season to taste. Transfer to a bowl and chill until ready to serve.

3) To make the other dips, blend the ingredients and season as in step 2, then place in separate bowls and chill until needed.

4) Remove the cooked wedges from the oven, and then transfer to a bowl, sprinkle with sea salt and serve with the dips.

Tip: Wedges FREE; pesto style dip 1; garlic and herb dip FREE; tomato and basil mayo 1.

Ingredients

For the wedges

6 large Maris Piper or King Edward potatoes cut into thick wedges

Low calorie cooking spray

1 tbsp paprika

Sea salt

For the pesto style dip

A large handful of fresh basil leaves

2 garlic cloves, crushed

100g quark

150g fat free natural fromage frais

15g parmesan cheese, grated

10 – 12 pink peppercorns crushed

Salt and freshly ground black pepper

For the garlic and herb dip

4 garlic cloves crushed

A small handful each of fresh dill, chives and tarragon

¼ level tsp. English mustard

100g quark

100g fat free natural fromage frais

For the tomato and basil mayo

75ml passata with onions and garlic

100g fat free natural cottage cheese

Large handful fresh basil leaves

1 level tbsp. sweet chilli sauce

2 level tbsp. extra light mayonnaise

Serves: 4
Cook time: Ready in about 40 minutes
Total time: 30-60 Minutes
Syns per serving: Extra Easy: 1 Green: 1