Chilli potato wedges with tomato salsa

A spicy new twist on a favourite the whole family will enjoy for a gluten free option.

Chilli potato wedges with tomato salsa

Ingredients

Serves 3-4

4 medium roasting potatoes, washed
canola oil spray
pinch salt
freshly ground black pepper, to taste
1 tsp dried chilli flakes

Tomato salsa:
2-3 tomatoes, cored and diced
1 spring onion, finely sliced
freshly ground black pepper, to taste
1 Tbsp sweet chilli sauce, gluten free

Method

Preheat oven to 200ºC.
Slice potatoes in half lengthways then make 6-8 wedges from each potato.
Transfer wedges to a baking sheet. Lightly spray with oil and season with salt and freshly ground black pepper. Sprinkle with chilli flakes.
Place in preheated oven for 25-30 minutes or until wedges are crispy and golden and flesh is tender.
Serve with tomato salsa.

To make salsa: Mix all ingredients together. Add more chilli sauce for a hotter sauce.

Tip: to speed up cooking time, microwave or boil potatoes before baking.

To microwave: rinse potatoes with water, place in a large bowl and microwave on high for 7-8 minutes. Cool and slice into wedges. Follow recipe above.

To boil: place potatoes in a saucepan with just enough water to cover them. Bring to the boil and simmer for 10 minutes, drain, cool and slice into wedges. Follow recipe above.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 516kj
Protein 3g
Total fat 1.7g
- saturated fat 0.2g
Carbohydrates 22g
- sugars 4.1g
Fibre 3.7g
Sodium 151mg

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