Spicy Golden Roast Potato Wedges

Spicy Golden Roast Potato Wedges

15 mins

45 mins

4 people

Take crunchy golden potato wedges to a new level of yum by coating them with Rajah Medium curry powder and oil before you pop them in a hot oven. Serve with your favourite roast, or with crispy battered fish!

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  • 8 medium-sized potatoes peeled
  • 75 ml vegetable oil
  • 2 tbsp Rajah Medium curry powder
  • salt to season
  • Serving Size 4

    Amount per serving

    • Energy 422
    • Protein 6.9g
    • Carbohydrate incl. fibre 57.6g
    • Carbohydrate excl. fibre 49.6g
    • Sugar 2.6g
    • Fibre 8.1g
    • Fat 19.5g
    • Saturated Fat 3.1g
    • Unsaturated Fat 15.5g
    • Monounsaturated Fat 4.5g
    • Polyunsaturated Fat 11.0g
    • Trans Fat 0.1g
    • Cholesterol 0mg
    • Sodium 60mg
    • Salt 0.15g
    • Calcium 5%
    • Iron 19%
    • Potassium 40%
    • Vitamin C 106%
    • Vitamin A <1%


  1. Preheat oven to 200 degrees Celsius.

  2. Place the potatoes into a large pot, cover with water and bring to the boil.

  3. Allow to boil for 5 minutes then drain well in a colander and shake vigorously a few times to roughen up the edges.

  4. Set aside and allow to cool slightly before slicing into wedges.

  5. In a bowl combine the vegetable oil and Rajah Medium curry powder to make a paste.

  6. Toss the potato wedges in the paste and arrange in a single layer in a baking tray.

  7. Drizzle any remaining curry paste from the bowl over the potatoes and season with salt.

  8. Roast in the oven at 200 degrees Celsius for 35 – 40 minutes, turning occasionally or until crispy and golden brown.

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