Chilli Tomato Wedges & Dip

Ingredients:

• 4 medium size potatoes (175g-225g/6-8oz each)
• olive oil
• 4 tbsp tomato puree
• 1 tbsp water
• 1/2 tsp chilli powder
• freshly ground black pepper
• Pot salsa/sour cream/guacamole

Preparation

1. Scrub the potatoes, then cut each into half lengthways, and then in half lengthways again. Repeat until you have 8 even-shaped wedges. Boil wedges in a saucepan of water with the lid on for 15 minutes.
2. Mix together 4 tsps oil, tomato puree, water, chilli powder and black pepper, and toss the wedges in it.
3. Bake in oven for 15-20 minutes, until crispy on the outside and soft in the middle.
4. Serve with salsa, sour cream and guacamole to dip.

Click here for more BBQ and picnic ideas

More Light Bites

Next Indian Spiced Potato Wedges with Spinach
Previous Chilled Potato and Avocado Soup