Chilli Tomato Wedges & Dip

Ingredients:
4 medium size smooth potatoes (such as Desiree)
olive oil
4 tbsp tomato puree
1 tbsp water
1/2 tsp chilli powder
freshly ground black pepper
Pot salsa/sour cream/guacamole

Typical varieties: Desiree
Prep time: 10 mins
Cook in: 40 mins
Serves: 4

Method:
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.
Mix together 4 tsps oil, tomato puree, water, chilli powder and black pepper, and toss the wedges in it.
Bake in oven for 15-20 minutes, until crispy on the outside and soft in the middle.
Serve with salsa, sour cream and guacamole to dip.

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BENNETT POTATOES LTD
Station Yard, Scawby, Brigg, North Lincolnshire, DN20 9DP
tel: 01652 650 317, fax: 01652 655 772, email: info@bennettpotatoes.co.uk
Bennett Potatoes Ltd. Registered as a company in England and Wales No. 6682215. Registered office: Station Yard, Scawby, Brigg,North Lincolnshire, DN20 9DP
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