MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Crispy Potato Wedges w/Two Dips
Categories: Potatoes, Vegetables, Herbs, Sauces, Chilies
     Yield: 4 servings

     2    Yukon gold potatoes or
          - unwashed old potatoes
     1    Egg white
          Salt & fresh ground pepper
     1 ts Dried oregano leaves
          Vegetable oil spray

MMMMM---------------------SPICY TOMATO SAUCE--------------------------
     4 md Plum tomatoes
 1 1/2 tb Olive oil
     1 sm Onion; chopped finely
     1 cl Garlic, crushed in garlic
          - press
     1 sm Red chile; chopped fine
     3 tb Balsamic vinegar
 1 1/2 tb Sugar

MMMMM---------------------ITALIAN MAYONAISE--------------------------
     4    Sun-dried tomatoes
     2 ts Chopped capers
     1 ts Whole-grain mustard
   1/2 c  Mayonnaise

 Set oven @ 250°C/475°F (230°C/450°F fan forced). Grease
 baking sheets.

 Peel potatoes, cut into wedges about 1" thick. Pat dry
 with paper towel.

 Whisk egg white, salt, pepper and oregano in large bowl,
 add potatoes, toss potatoes in egg white mixture until
 coated. Spread wedges in single layer on prepared baking
 sheets, coat with oil spray, bake 20 minutes. Toss well,
 bake further 20 minutes or until crisp and golden brown.

 Meanwhile, make spicy tomato sauce, halve tomatoes
 lengthwise, spray with oil. Place cut-side down on
 broiler pan. Cook under preheated broiler 3 minutes or
 until beginning to soften, turn, cook further 5 minutes
 or until soft. Scoop flesh from skins into bowl. Heat
 oil in small skillet, cook onion, garlic and chile over
 medium heat 5 minutes or until very soft. Add tomato
 flesh, vinegar and sugar, cook 3 minutes or until sauce
 has thickened.

 Make italian mayonnaise, cover tomatoes in boiling
 water, let stand 10 minutes or until soft, drain. Chop
 finely. Combine with capers, mustard and mayonnaise.

 Serve potato wedges immediately with spicy tomato sauce
 and italian mayonnaise for dipping.

 RECIPE FROM: https://www.womensweeklyfood.com.au

 Uncle Dirty Dave's Archives

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