Starter /snack: Spicy Potato Wedges with Chili Dip

This recipe will serve 2 people, so increase as required. You can parboil the potatoes in advance and toss them with the spices, make sure that the potato wedges are perfectly dry and completely covered in the mixture. If you make this – please take a photo and post together with a recipe thank you

Keith Vigon @cook_4574654

United Kingdom

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Ingredients

2baking potatoes about 225 g each
2 tbspolive oil
2garlic cloves, crushed
1 teaspoonground rice
1 teaspoonground coriander
1 tbsppaprika
to tasteChildren ground black pepper
Dip
1 tbspolive oil
1small onion finely chopped
1garlic clove, crushed
200 gcan of chopped tomatoes
1fresh red chili, seeded and finely chopped
1 tbspbalsamic vinegar
1 tbspchopped fresh coriander plus extra to garnish

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Steps

1

Preheat the oven to 200°C
2

Cut the potatoes in half then into 8 wedges
3

Place the wedges in a saucepan of cold water. Bring to the boil then lower the heat and simmer gently for 10 minutes or until the potatoes have softened slightly
4

Drain well and pat dry on kitchen paperi
5

Mix the oil, garlic, allspice, coriander and paprika in a roasting tin.
6

Add the salt and pepper to taste.
7

And the potatoes to the pan and shake to coat them thoroughly.
8

Roast for 20 minutes turning potato wedges occasionally, or until they are browned, crisp and fully cooked
9

Meanwhile, make the chili dip.
10

Heat the oil in a saucepan, add the onion and garlic and cook for 5 to 10 minutes until soft. Add the tomatoes, with their Jutes. Stir in the chili and vinegar.
11

Cook gently for 10 minutes until the mixture has reduced and thickened, then check the seasoning.
12

Stir in the fresh coriander and serve hot, with potato wedges. Garnish with salt and fresh coriander