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
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