Recipe of Perfect Starter /snack: Spicy Potato Wedges with Chili Dip

Hello everybody, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to make a special dish, Easiest Way to Prepare Super Quick Homemade Starter /snack: Spicy Potato Wedges with Chili Dip. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

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To begin with this recipe, we have to prepare a few components. You can cook Starter /snack: Spicy Potato Wedges with Chili Dip using 15 ingredients and 12 steps. Here is how you cook that.

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

Ingredients and spices that need to be Make ready to make Starter /snack: Spicy Potato Wedges with Chili Dip:

1. 2 baking potatoes about 225 g each
2. 2 tbsp olive oil
3. 2 garlic cloves, crushed
4. 1 teaspoon ground rice
5. 1 teaspoon ground coriander
6. 1 tbsp paprika
7. to taste Children ground black pepper
8. Dip
9. 1 tbsp olive oil
10. 1 small onion finely chopped
11. 1 garlic clove, crushed
12. 200 g can of chopped tomatoes
13. 1 fresh red chili, seeded and finely chopped
14. 1 tbsp balsamic vinegar
15. 1 tbsp chopped fresh coriander plus extra to garnish

Instructions to make to make Starter /snack: Spicy Potato Wedges with Chili Dip

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

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