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.

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