Potato Wedges With a Red Pepper Dip |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This recipe comes from vegetarian cookery writer Rose Elliot. She created it to sneak an extra veggie into her children's meals. This serves 2 as a side dish to a main course but if you want it as a snack you may want to double the dish. Ingredients:
1 large baking potato, cut into 6-8 long wedges |
1 teaspoon olive oil |
2 red peppers, cut in half and seeded |
420 g cannellini beans, drained |
1 tablespoon lemon juice |
1 tablespoon tomato ketchup |
Directions:
1. Preheat the oven to 200 C or 400°F.
2. Brush the potato wedges with olive oil and bake for 20-30 minutes on a baking sheet until tender and browned.
3. Turn if necessary during cooking.
4. At the same time as the potato is cooking, put the pepper halves cut-side down on a tray and roast for 15-20 minutes until tender and slightly charred.
5. You can peel them if you prefer although it is not strictly necessary.
6. Whizz the peppers, beans, lemon juice and ketchup in a food processor until you have a thick puree.
7. Serve in a bowl alongside the hot, cooked wedges.
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