Spicy potato wedges with tomato and coriander salsa


Ingredients 16
Servings 8
Time

Ingredients

  • 4
    very large potatoes, unpeeled
  • 3
    garlic cloves, crushed
  • 2
    ml
    crushed dried chilli
  • 5
    ml
    each ground cumin and coriander
  • salt and milled pepper
  • 60
    ml
    olive oil
  • SALSA
  • 4
    ripe tomatoes, finely chopped
  • 1
    large onion, finely chopped
  • 1
    bunch fresh coriander, chopped
  • 2
    cloves garlic, crushed
  • 2
    fresh chillies, seeded and chopped
  • 2
    ml
    sugar
  • 15
    ml
    white wine vinegar
  • 30
    ml
    olive oil
  • salt and milled pepper
 

Method

 
Slice potatoes into eighths and parboil for 5 to 10 minutes, depending on size of potatoes. Drain and set aside. Mix garlic, chilli, cumin, coriander, seasoning and olive oil together. Place potato wedges in a roasting pan and pour seasoned oil over. Toss to coat well and add extra oil if necessary. Roast in a preheated 200 ºC oven for 30 minutes. (Potatoes should be crisp and golden outside, soft and creamy inside.) SALSA: Mix all ingredients, season to taste and chill until needed. Arrange potato wedges on a platter around bowl of salsa and serve.
 

Read more on: starch  |  roast
 

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