Indian Spiced Potato Wedges with Spinach

Ingredients:

• 4 medium size potatoes (175g-225g/6-8oz each)
• ground cumin
• ground turmeric
• ground coriander
• olive oil
• 400g baby spinach leaves/1 large bag
• (optional) mango chutney for dipping

Preparation:

1. Scrub the potatoes, then cut each into half lengthways, and then in half lengthways again. Repeat until you have 8 even-shaped wedges. Rinse and pat dry.
2. Place wedges in bowl with 4 tsp olive oil, 2 tsp cumin, 1 tsp turmeric and 1 tsp ground coriander. Stir until coated. Transfer to baking sheet and bake until tender, about 45 minutes.
3. When the potatoes have cooked for about 30 minutes, heat the water you need to steam the spinach.
4. The spinach will only take 5 minutes to steam. When it is completely wilted, serve with the wedges and mango chutney for dipping.

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