Kids Egg and Potato Wedges
ContinentalKidsDesi eggsEasy
Crispy potato wedges with a soft egg dip — a fun finger food for children's lunch or tea time.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 3 medium potatoes, cut into wedges
- 2 eggs, boiled and mashed
- 3 tbsp oil
- 1/2 tsp salt
- 1/4 tsp paprika
- 2 tbsp mayonnaise
- 1 tbsp tomato ketchup
Method
- Preheat the oven to 200°C. Toss the potato wedges with oil, salt and paprika.
- Spread on a baking tray and bake for 20–25 minutes, turning once, until golden and crisp.
- Mix the mashed eggs with mayonnaise and ketchup for a mild dip.
- Serve the wedges warm with the egg dip.
Nutrition — estimated per serving
Calories (estimate)260 kcal
Protein (estimate)9 g
Fat (estimate)14 g
Carbs (estimate)26 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Soak the wedges in cold water for 10 minutes before baking for extra crispiness. Food safety: use fully boiled eggs for the dip and serve soon after making. Allergens: contains egg and milk (mayonnaise). Substitute: use sweet potato wedges, or yoghurt instead of mayonnaise for the dip. Nutrition figures are estimates.