Crispy potato wedges with two dips

crispy potato wedges with two dips
1H 10M


Spicy tomato sauce
Italian mayonaise


1.Preheat oven to 250°C (230°C fan forced). Grease baking sheets.
2.Peel potatoes, cut into wedges about 1-inch thick. Pat dry with paper towel.
3.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.
4.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.
5.Make italian mayonnaise, cover tomatoes in boiling water, let stand 10 minutes or until soft, drain. Chop finely. Combine with capers, mustard and mayonnaise.
6.Serve potato wedges immediately with spicy tomato sauce and italian mayonnaise for dipping.

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