These delicious potato wedges are baked with chilli powder, tomato puree and black pepper for a spicy kick.
- 4 medium size potatoes (175g-225g/6-8oz each. You can use: Cara, Desiree, Estima, Marfona, Maris Peer, Maris Piper)
- Olive oil
- 4tbsp tomato puree
- 1tbsp water
- 1/2tsp chilli powder
- Freshly ground black pepper
- Pot salsa or guacamole or sour cream dip
Preheat oven to 200°C/400°F/gas 6
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 15mins.
Mix together 4tsps oil, tomato puree, water, chilli powder and black pepper, and toss the wedges in it.
Bake in oven for 15-20 mins, until crispy on the outside and soft in the middle.
Serve with salsa, sour cream and guacamole to dip.
Top tip for making Chilli tomato wedges with salsa
For extra taste you can serve the wedges with salsa, guacamole, or a sour cream dip.