15ml chopped fresh coriander, plus whole
sprigs to garnish
oven to 400F, Gas 6. Cut the potatoes in half, then into eight wedges.
Place the wedges in a saucepan of cold water. Bring to the boil, then
lower the heat and simmer gently for 10 minutes or until the potatoes
have softened slightly. Drain well and pat dry on kitchen paper.
Mix the oil,
garlic, ground allspice, coriander and paprika in a roasting tin. Add
salt and pepper to taste. Add the potato wedges to the tin and shake to
coat them thoroughly. Roast for 20 minutes, turning occasionally, until
the potato wedges are browned, crisp and fully booked.
make the chili dip, heat the oil in a saucepan, add the onion and garlic
and cook them for 5-10 minutes until soft. Add the tomatoes with their
juice. Stir in the chili and vinegar. Cook gently for 10 minutes until
the mixture has reduced and thickened.
adjust the seasoning as necessary. Stir in the chopped coriander and
pour the dip into a warmed bowl. Serve the dip hot with the roasted
potato wedges, garnished with whole coriander sprigs. For a healthy
snack or accompaniment with superb flavor, try these roasted potato
wedges. The chili dip complements them perfectly.
To save time,
par-boil the potatoes and toss them with the spices in advance, but make
sure that the potato wedges are perfectly dry and then cover them
completely with the spice mixture.