Fish Fingers with sweet potato wedges

Chef: Birds Eye
Prep: 10 mins
Cook: 40 mins
Fish Fingers with sweet potato wedges
An alternative to the usual chips or wedges, these are smoky, delicious and go perfectly with fish fingers.

2 large or 4 small sweet potatoes

Pinch of salt

Freshly ground black pepper (to taste)

1 tsp sweet smoked paprika

Olive oil

200g Greek style yoghurt

1 handful fresh mint, finely chopped

½ cucumber, peeled and grated

12 Birds Eye Omega 3 Fish Fingers

Preheat the oven to 200°C / 400°F / Gas mark 6.

Prepare 2 large baking trays with greaseproof paper and set aside.

Wash the potatoes under cold running water, scrubbing well to remove any dirt (don’t peel them).

On a chopping board, cut each potato lengthways into quarters and then halve each quarter lengthways again (or third depending on thickness), so that you cut each potato into 8 equal wedges

Combine the oil, salt, pepper and paprika into a bowl and mix through. Add the potato wedges and toss through the mixture, coating each wedge.

Spread out into a single layer over two of the prepared baking trays, then bake in the oven for 35 to 40 minutes, turning half way through to ensure all sides are golden.

In a bowl, add the yoghurt and finely chopped mint. Grate the cucumber and add a pinch of salt. Using your hands, take the grated cucumber and squeeze the liquid from the cucumber.

Add the cucumber to the mint and yoghurt and mix well. Place in the fridge.

For the last 15 minutes of the wedges cooking time, place the Birds Eye Fish Fingers on end of a tray and bake them according to the instructions on the pack.

Remove all of the trays from the oven.

Serve everything together with the chilled yoghurt dip on the side.


Preparation Time
10 minutes

Cooking Time
40 minutes

Main ingredients

Recipe Type


Level of Difficulty

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