Kumera Wedges With A Honey Mustard Dip Recipes

SWEET POTATO (KUMARA) WEDGES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Drizzle a medium baking sheet with the vegetable oil.
• In a large, resealable plastic bag, mix flour, paprika, mustard powder, salt, and pepper. Place sweet potato wedges in the bag, and toss to coat.
• Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

KUMARA (SWEET POTATO) WEDGES WITH MUSTARD AND LIME YOGURT

Steps:

• Pre-heat oven to 200ºC.
• Place wedges on a tray lined with baking paper. Coat lightly with oil then sprinkle with seasoning. Cook for 25-30 minutes.
• Mix together yoghurt, lime and mustard and serve with wedges.

HONEY MUSTARD WEDGES WITH SEA SALT AND CRACKED PEPPER

Steps:

• Preheat oven to 200 degree C.
• Place wedges in a large bowl and add olive oil, mustard, sea salt and pepper.
• mix to coat.
• Place wedges on baking paper lined baking tray.
• Bake for 1 hour tossing about 4 times.
• Remove when wedges are golden.

CRISPY POTATO WEDGES WITH MUSTARD

Steps:

• Preheat oven to 400 degrees F. Pierce potatoes with a fork and bake them until almost cooked, about 30 to 40 minutes. (Alternatively, microwave them on high for 6 minutes, turning them halfway through.) Leave oven on.
• In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lengthwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated.
• Raise oven temperature to 500 degrees F. Lay potato wedges, with one cut side down, on a rimmed baking sheet and roast for 20 minutes, turning them onto the other cut side after 10 minutes. Transfer to a warmed platter and serve.