spicy potato wedges with chilli dip
- 2 baking potatoes, about 225g each
- 2tbsp olive oil
- 2 garlic cloves, crushed
- 1tsp ground allspice
- 1tsp coriander
- 1tbsp paprika
- salt and pepper to taste
for the dip
- 1tbsp oilve oil
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 100g can chopped tomatoes
- 1 fresh red chilli, seeded and finely chopped
- 1tbsp balsamic vinegar
- 1tbsp chopped fresh coriander, plus extra to garnish
preheat oven to 200 degrees C. wash the potatoes, leaving the skins on, cut each in half, and then into 8 wedges.
place the potato wedges in a saucepan of cold water. bring to the boil, then lower the heat and simmer gently for 8-10 minutes, or until the potatoes have softened slightly. drain well and pat dry on kitchen paper.
mix the oil, garlic, allspice, corander and paprika in a roasting tin. season with salt and pepper. add the potatoes and shake to coat thoroughly. roast for 20 minutes, turning occasionally.
meanwhile, make the chilli dip. head the oil in a saucepan, add the onion and garlic and cook for 5-10 minutes until soft and golden. add the tomatoes with their juice and stir in the chili and vinegar.
cook gently for 10 minutes, until the mixture has reduced and thickened. season with salt and pepper. stir in the fresh coriander and serve hot, with the potato wedges. garnish with salt, freshly ground black pepper and fresh coriander.