Spicy Potato Wedges with Chilli Dip Recipe
Serve with the chilli dip these delicious dry-roasted potato wedges with crisp spicy crusts.
Serves 2
Spicy Potato Wedges with Chilli Dip Ingredients:
2 baking potatoes of about 225g/8oz each
2 tbsp olive oil
salt
ground black pepper
1 tbsp paprika
1 tsp ground coriander
1 tsp ground allspice
2 garlic cloves, crushed
For the chilli dip
1 small finely chopped onion
1 tbsp olive oil
1 garlic clove, crushed
200g/7 oz can chopped tomatoes
1 fresh red chilli, seeded and chopped
1 tbsp chopped fresh coriander or cilantro, plus extra to garnish
1 tbsp balsamic vinegar
Spicy Potato Wedges with Chilli Dip Cooking Instructions:
1. Preheat oven at 200 Degrees Celcius. Cut the potatoes in half, then into 8 wedges.
2. Add the wedges to a pan of cold water. Bring to boil while reducing the heat. Simmer gently for 10 minutes or until the wedges have softened slightly. Make sure the flesh has not started to disintegrate. Drain well and pat dry with paper towel.
3. Mix the olive oil, garlic, allspice, coriander and paprika in a roasting pan. Add salt and pepper to taste. Add the potatoes to the pan and shake to coat them thoroughly. Roast for 20 minutes until the wedges are browned, crisp and fully cooked. Turn the potato wedges occasionally during the roasting time.
4. Meanwhile, prepare the chilli dip by heating the oil in a small pan. Add the onion and garlic, then cook for 5-10 minutes until soft.
5. Tip in the chopped tomatoes with any juice. Stir in the chilli and vinegar. Cook gently for 10 minutes until the mixture has reduced and thickened. Taste and check the seasoning. Stir in the fresh coriander.
6. Pile the spicy potato wedges on a plate and garnish with the extra coriander. Serve with the chilli dip.
