Oven potato wedges with chilli tomato dip and sour cream
|500 g||Potato chips/wedges|
|1 cup||Sour cream|
|1 tbsp||Olive oil|
|1||Onion, small, finely diced|
|1 can||Chopped tomatoes, 400g|
|1||Red chilli, finely diced with seeds removed|
|1 tbsp||Red wine vinegar|
|1 tbsp||Brown sugar|
|1||Salt & freshly ground pepper, to season|
- Heat oven to 220degC. Spread potato wedges in an oven pan and bake for 20 to 25 minutes until hot and golden brown.
- Remove from the oven and serve in cones made from newspaper or greaseproof paper. Serve bowls of sour cream and chilli tomato dip on the side.
- To make chilli tomato dip, heat the oil in a saucepan, add onion and cook over a medium heat for 10 minutes to soften but not colour the onion.
- Add the tomatoes, chilli, vinegar and sugar and simmer for 10 minutes or until liquid is reduced and the mixture has thickened. Season with salt and pepper to taste and remove dip to cool before serving.
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