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The spicy crust on these potato wedges
makes them irresistible, especially when served with a zesty chili
dip.
Ingredients
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baking potatoes - 2, medium size
-
garlic - 2 cloves, crushed
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ground coriander - 1 tsp
-
olive oil - 2 tbsp
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paprika - 1 tbsp
-
ground allspice - 1 tsp
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ground black pepper and salt
For the dip
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small onion - 1, chopped
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garlic - 1 clove, crushed
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balsamic vinegar - 1 tbsp
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olive oil - 2 tbsp
-
can tomatoes - 220g, chopped
-
fresh red chili - 1, seeded and
chopped
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fresh coriander - chopped
Method
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Preheat the oven to 200˚C.
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Wash the potatoes, cut into 8
wedges.
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Place the potato wedges in a
saucepan of cold water. Bring to boil, then turn low the heat
and simmer for 12 minutes until the potatoes softened. Drain
well and pat dry on kitchen paper.
-
Mix the oil, allspice, paprika,
garlic, and coriander in a roasting tin. Season with pepper and
salt.
-
Roast the potatoes for 20 minutes,
turning occasionally.
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Meanwhile, make the chili dip.
Heat the oil in a pan, add in garlic and onion, cook for 10
minutes until soft and golden.
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Add the tomatoes with their juice
and stir in the vinegar and chili.
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Cook gently for 12 minutes until
the mixture has reduced and thickened. Season with pepper and
salt.
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Stir in the fresh coriander and
serve hot, with the potato wedges.
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Garnish the potato wedges with
pepper and salt and extra fresh coriander. Serves 2.
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