The spicy crust on these potato wedges makes them irresistible, specially when served with a zesty chile dip.
Serves: 2
Baking potatoes - 2 large
Olive oil - 2 tbsp
Garlic cloves - 2, crushedGround allspice - 1 tsp
Ground coriander - 1 tsp
Paprika - 1 tbsp
Salt - to taste
For the dip:
Olive oil - 1 tbsp
Small onion - 1, finely chopped
Garlic clove - 1, crushed
Tomatoes - 3 medium, chopped
Fresh red chile - 1, seeded and finely chopped
Balsamic vinegar - 1 tbsp
Cilantro - 1 tbsp, chopped, plus extra to garnish
1. Preheat the oven to 400 F. Wash the potatoes but do not peel them . Cut them in half lengthwise and then again to make 8 wedges.
2. Place the potato wedges in a saucepan of cold water. Bring to a boil, then lower the heat and simmer gently for 10 minutes, or until the potatoes have softened slightly. Drain well and pat dry on paper towels.
3. Mix the oil, garlic, allspice, coriander and paprika in a roasting pan. Season with salt and pepper. Add the potatoes and shake to coat thoroughly. Roast for 20 minutes turning occasionally.
4. Meanwhile, make the chile dip. Heat 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 chile and vinegar.
5. Cook gently for 10 minutes, until the mixture has reduced and thickened. Season with salt and pepper. Stir in the cilantro and serve hot, with potato wedges.
Serves: 2
Baking potatoes - 2 large
Olive oil - 2 tbsp
Garlic cloves - 2, crushedGround coriander - 1 tsp
Paprika - 1 tbsp
Salt - to taste
Freshly ground black pepper - to taste
For the dip:
Olive oil - 1 tbsp
Small onion - 1, finely chopped
Garlic clove - 1, crushed
Tomatoes - 3 medium, chopped
Fresh red chile - 1, seeded and finely chopped
Balsamic vinegar - 1 tbsp
Cilantro - 1 tbsp, chopped, plus extra to garnish
1. Preheat the oven to 400 F. Wash the potatoes but do not peel them . Cut them in half lengthwise and then again to make 8 wedges.
2. Place the potato wedges in a saucepan of cold water. Bring to a boil, then lower the heat and simmer gently for 10 minutes, or until the potatoes have softened slightly. Drain well and pat dry on paper towels.
3. Mix the oil, garlic, allspice, coriander and paprika in a roasting pan. Season with salt and pepper. Add the potatoes and shake to coat thoroughly. Roast for 20 minutes turning occasionally.
4. Meanwhile, make the chile dip. Heat 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 chile and vinegar.
5. Cook gently for 10 minutes, until the mixture has reduced and thickened. Season with salt and pepper. Stir in the cilantro and serve hot, with potato wedges.
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