Charlene's Recipe

Spicy potato wedges with chili dip

Category: side dish

Ready in 30-60 minutes
Serves 2

2 baking potatoes, about 8 oz.each
2 Tbsp. olive oil
2 cloves garlic, crushed
1 tsp. ground allspice
1 tsp. ground coriander
1 Tbsp. ground black pepper
**Chili Dip**
1 Tbsp. olive oil
1 sm. onion, finely chopped
1 clove garlic, crushed
1 can (8 oz.) chopped tomatoes
1 fresh red chili, seeded and finely chopped
1 Tbsp. balsamic vinegar
1 Tbsp. chopped fresh cilantro, plus extra for garnish

Preheat oven to 400 degrees F. Cut the potatoes in half, then cut each half lengthwise into eight wedges. Place the wedges in a pan 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 kitchen paper.
Mix the oil, garlic, allspice, coriander and paprika in a roasting pan and add salt and pepper to taste. Add the potatoes to the pan and shake to coat them thoroughly in the spicy oil. Roast for 20 minutes, turning the potato wedges occasionally, or until they are browned, crisp and fully cooked.
**Chili Dip** Heat the oilin a pan and add the onion and garlic. Cook over medium heat for 5-10 minutes or until softened. Add the tomatoes, with their juice. Stir in the chili and vinegar.
Cook gently for 10 minutes until the mixture has reduced and thickened, then check the seasoning. Stir in the fresh cilantro and serve hot, with the potato wedges, garnished with salt and fresh coriander.