Spicy wedges with chilli dip - have your restaurant tasting starter at home! (Starters)

Member Name: karlsm93

Product:	Starters
Date:	21/05/09 (120 review reads)
Rating:

Advantages: Delicious, storecupboard ingredients.

Disadvantages: None

My husband has a rather 'large' sweet tooth, so when we are out for dinner, he would always opt for a main course and dessert, whilst I would nearly always opt for a starter and main course, being keener on the savoury snacks. If however, we are having friends over, I often like to have a starter, main course and a dessert, to please everyone.

One of the starters that I usually make can also be doubled up as a side order, and therefore even if it hasn't all been eaten as a starter, it is usually finished off during the main course.

This starter of 'spicy potato wedges with chilli dip' is actually one of my favourite starters when out at restaurants, and even hubby can't resist this homemade version.

Ingredients for potato wedges

2 baking potatoes, washed and cut into wedges (approx 8 from each potato)
2 garlic cloves crushed
1 tsp coriander (I usually opt for the jar)
1 tbsp paprika (from the spice jar again!)
2 tbsp olive oil
1 tsp Allspice


Indregients for the dip
1 tbsp olive oil
1 tbsp coriander
1 garlic clove crushed
1 tbsp balsamic vinegar
1 small onion finely chopped
1 fresh red chilli, de seeded and finely chopped
7 oz can chopped tomatoes

1. Preheat oven to 200C.
2. Place the wedges ina saucepan and bring to boil.
3. Let the potatoes simmer gentlly for 10 minutes, or until they have softenened slightly.
4. Drain the potatoes and pat dry with kichen paper.
5. Mix the oil, garlic, allspice, coriander and paprika ina roasting tin. Season with salt and pepper (I often omit the salt)
6. Add the potatoes, shake to coat throughly, then roast for 20 minutes, turning occasionally.
7. Meanwhile, make the dip. Heat the oil in the saucepan, add the onion and garlic and cook for 5 -10 minutes until soft and golden.
8. Add the tomatoes with their juice and stir in the chilli and vinegar. Simmer until reduced and thickened.
9. Stir in the coriander and serve hot, with the potato wedges.

As a starter these ingredients will serve four, but as a side dish to a mian course, you would need to double up the number of potatoes.

The main thing I like about this starter, apart from tasting delicious, and very like what you get out and about in restaurants, most of the ingredients are usually in your storecupboard, with the exception of the red chilli. So you don't have to run around the supermarket on the hunt for some obscure ingredients that will never be of use again.

A tasty starter will can be doubled up as a side dish to a main course.

Summary: A great simple starter/side dish.