Garlic potato wedges with roast pepper dip

Recipe from: 29 October 2010

Ingredients 17
Servings 4
Time 20 mins

Ingredients

  • First make the dip:
  • 2
    large red peppers (capsicums/bell peppers)
  • 2
    large yellow peppers
  • 4
    cloves
    garlic, peeled
  • 4
    Tbs
    olive oil
  • A squeeze of lemon juice
  • Salt and freshly milled black pepper
  • For the potatoes:
  • 6
    medium potatoes, rinsed
  • 4
    cloves
    garlic, peeled
  • 4
    Tbs
    olive oil
  • 1 1/2
    tsp
    ground cumin
  • 1 1/2
    tsp
    mild curry powder
  • 1/2
    tsp
    ground coriander
  • 1
    tsp
    chilli flakes (optional)
  • 4
    tsp
    channa (chickpea) flour
  • Salt and freshly milled black pepper
 

Method

1 hour 25 mins
 
Preheat the oven to 190°C. Using the point of a sharp knife, cut a 1-cm slit in the side of each pepper, and push a whole clove of garlic into each pepper.

Put the peppers directly on the hot oven racks (with a drip tray beneath) and roast for 35 to 40 minutes or so, or until they are very soft and the skin is blistered, but not charred. Place on a plate, cover with another plate, and allow to cool for 15 minutes. (Put the potato wedges in the oven in the meantime; see below).

Pull off the stalks, peel away the skin, slice the peppers open and scrape out the seeds with the back of a knife. Put the now-softened whole garlic cloves and the flesh of the peppers into the goblet of a liquidiser or a food processor fitted with a metal blade. Add the olive oil and process to a smooth sauce. Add a squeeze of lemon juice - just enough to give the dip a little zing - season with salt and pepper, stir well and decant into a bowl.

Put them into a seal-able microwave cooking bag (or a glass dish). Add a single garlic clove, roughly sliced, and a good pinch of salt. Close the seal tightly (or cover with a lid). Microwave for 6-8 minutes, on high, or until the wedges are just tender on the outside.

Turn the oven up to 200°C. Remove the potatoes from the bag and spread them, in a single layer and skin-side down, onto a baking sheet.  Allow to dry out for 20 minutes. (At this point, you can place them in the fridge for several hours). Crush the three remaining garlic cloves into a small bowl and stir in the cumin, curry powder, coriander, chilli flakes and channa flour. Pour this mixture over the potato wedges and, using your hands, toss well so that every wedge is completely coated.

Season with salt and pepper. Bake at 200°C for 25-35 minutes (depending on your oven) or until they are very crisp and golden.

Serve, in cones of newspaper, with the  red pepper dip

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Read more on: bake
 

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