Red Curry Roast Potato Wedges with Lime Mayo
Crisp, spicy potato wedges coated in red curry paste, with a cool lime mayonnaise to dip.
Made with Thai red curry paste and Homemade mayonnaise. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 mins
- LevelEasy
- Costabout £0.42 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan) and put a large baking tray in to heat.
- 2
Boil the wedges in salted water for 5 minutes, then drain and let them steam dry for 3 minutes.
8 min - 3
Toss with the oil, salt and your ready made Thai red curry paste (see the base recipe) until coated.
- 4
Tip onto the hot tray and roast for 35 minutes, turning halfway, until deep golden and crisp.
35 min - 5
Stir the lime zest and juice and the coriander into the mayonnaise (see the base recipe).
- 6
Serve the wedges hot with the lime mayo.
Tips
- Parboiling and steaming dry gives fluffy insides and crisp edges.
- Heat the tray first so the wedges sizzle as they hit it.
- Add the paste with the oil, not after, so it does not clump.
Storing and freezing
Best eaten fresh. Cool within 1 hour and keep in the fridge for up to 2 days, re-crisping in a hot oven for 10 minutes until hot all the way through.
Questions
Can I air fry them?
Yes, cook at 200 degrees C for 20 minutes, shaking halfway.
Is mayonnaise vegetarian?
Yes, it contains egg but no meat. Use a vegan mayonnaise for a vegan version, and shrimp paste in the red curry paste means it is not vegan unless you make it without.
What potatoes are best?
Floury varieties such as Maris Piper or King Edward.
More made with thai red curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.