Name: Crispy potato wedges with two dips
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 2 yukon gold potatoes or unwashed old potatoes; 1 egg white; sea salt; freshly ground black pepper; 1 teaspoon dried oregano leaves; vegetable-oil spray; Spicy tomato sauce; 4 medium_piece plum tomatoes; 1 1/2 tablespoon olive oil; 1 small_piece onion, chopped finely; 1 clove garlic, crushed in garlic press; 1 small_piece red chile, chopped finely; 3 tablespoon balsamic vinegar; 1 1/2 tablespoon sugar; Italian mayonaise; 4 sun-dried tomatoes; 2 teaspoon chopped capers; 1 teaspoon whole-grain mustard; 1/2 cup low-fat mayonnaise

Ingredients

2 yukon gold potatoes or unwashed old potatoes

1 egg white

sea salt

freshly ground black pepper

1 teaspoon dried oregano leaves

vegetable-oil spray

Spicy tomato sauce

4 medium_piece plum tomatoes

1 1/2 tablespoon olive oil

1 small_piece onion, chopped finely

1 clove garlic, crushed in garlic press

1 small_piece red chile, chopped finely

3 tablespoon balsamic vinegar

1 1/2 tablespoon sugar

Italian mayonaise

4 sun-dried tomatoes

2 teaspoon chopped capers

1 teaspoon whole-grain mustard

1/2 cup low-fat mayonnaise

Method

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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