Crunchy Potato Wedges Served with Dips in a Wooden Basket on a Plate

Crunchy Potato Wedges with Two Dips

5060 Min

Use Original Style to achieve crunchy potato wedges in an instant: Mix the potato wedges with a little oil and the Seasoning Mix and put them straight in the oven. But dips are what really make these baked wedges. That's why we're showing you how to make anchovy dip and your own seasoned ketchup. The ketchup will keep for up to a year if sealed and stored at room temperature, or up to 2 months if stored open in the refrigerator.

Ingredients 4 Portions


  1. 1

    For the ketchup, finely slice the onions and sweat them with the spices in a little oil. Finely dice the tomatoes and add to the onions with salt, sugar and vinegar. Turn down the heat and allow the mixture to reduce for 30 minutes.

  2. 2

    Then blend the mixture thoroughly, add it back to the pan and reduce on a low to medium heat for a further 30 to 45 minutes until viscous. Scrape the base of the pan occasionally using a rubber spatula. Pour the ketchup into sterilized screw top jars while still hot and allow to cool completely at room temperature.

  3. 3

    Wash and dry the potatoes thoroughly. Slice the potatoes into wedges and place them in water for 20 minutes. Stir the potatoes 4–5 times.

  4. 4

    Drain the wedges, dry them thoroughly with kitchen paper and mix with Original Style Potato and olive oil. Place the wedges on a baking sheet lined with baking parchment and bake in a preheated oven (200 °C using the fan setting) for around 30 minutes until crisp.

  5. 5

    For the anchovy dip, finely slice the anchovies, capers and onions and mix with chives, marjoram and sour cream.

  6. 6

    Place the crispy wedges on a plate and serve with the dips.

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