Chilli potato wedges with tomato salsa
A spicy new twist on a favourite the whole family will enjoy.
4 medium roasting potatoes, washed
Salt and freshly ground black pepper
1 tsp dried chilli flakes
1 cup tomato salsa
2-3 tomatoes, cored and diced
1 spring onion, finely sliced
Freshly ground black pepper to taste
1 Tbsp sweet chilli sauce
Mix all ingredients together.
Add more chilli sauce for a hotter sauce.
Pre-heat the oven to 200ºC.
Cut potatoes in half lengthways; make around 6-8 wedges from each potato.
To speed up cooking time, microwave or boil potatoes before baking.
Microwave: Rinse potatoes with water, place in a large bowl and microwave on high for 5 minutes.
Boil: Place potatoes in a saucepan with just enough water to cover them. Bring to the boil and simmer for 10-15 minutes or until tender, then drain.
Transfer wedges to baking sheet, spray with a little oil and season with salt and freshly ground black pepper. Sprinkle with chilli flakes.
Place in preheated oven for 25-30 minutes or until skins are crispy and golden and potatoes are tender.
Serve wedges with tomato salsa.