The spicy crust on these potato wedges makes them irresistible, especially when served with
a zesty chilli dip.

2 baking potatoes, about 225 g/8 oz each
30 ml/2 tbsp olive oil
2 garlic cloves, crushed
5 ml/ 1 tsp ground allspice
5 ml/1 tsp ground coriander
15 ml/1 tbsp paprika
salt and freshly ground black pepper

For the dip
15 ml/1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
200 g/7 oz can chopped tomatoes
1 fresh red chilli, seeded and finely chopped
15 ml/1 tbsp balsamic vinegar
15 ml/1 tbsp chopped fresh coriander, plus extra to garnish
Serves 2
Preheat the oven to 200oC/400oF/Gas 6. Wash the potatoes, cut in half, then into 8 wedges.
Place the potato wedges in a saucepan of cold water. Bring to the boil, then lower the heat and simmer gently for 10 minutes, or until the potatoes have softened slightly. Drain well and pat dry on kitchen paper.
Mix the oil, garlic, allspice, coriander and paprika in a roasting tin. Season with salt and pepper. Add the potatoes and shake to coat thoroughly. Roast for 20 minutes, turning occasionally.
Meanwhile, make the chilli dip. Heat the oil in a saucepan, add the onion and garlic and cook for 5-10 minutes until soft and golden. Add the tomatoes with their juice and stir in the chilli and vinegar.
Cook gently for 10 minutes, until the mixture has reduced and thickened. Season with salt and pepper. Stir in the fresh coriander and serve hot, with the potato wedges. Garnish with salt freshly ground black pepper and fresh coriander.