Serves
2, adjust for more people
2 baking
potatoes, about 225g each
2 tbsp olive
oil
2 cloves
garlic, crushed
1 tsp ground
allspice
1 tsp ground
coriander
1 tbsp paprika
Salt and
freshly ground black pepper
For
the Dip
1 tbsp olive
oil
1 small onion,
finely chopped
1 garlic clove,
crushed
200g can
chopped tomatoes
1 fresh red
chili, seeded and finely chopped (I buy the paste, ready cut)
1 tbsp balsamic
vinegar
1 tbsp chopped
coriander
Preheat oven to
200⁰C/Gas 6. Wash the potatoes, cut
in half 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 10 minutes or until the potatoes have softened
slightly. Drain well and pat dry.
Mix the oil, garlic
and all the spices 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 chili 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 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.
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