Sweet Chili Dip and Potato Wedges

Name: Sweet Chili Dip and Potato Wedges
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4-6 baking potatoes; 3 tablespoons olive oil; 4 garlic cloves; 2 teaspoons ground coriander; 1 teaspoon sweet paprika; 1 teaspoon smoked paprika; Salt and freshly ground black pepper; ½ cup water; ¼ cup rice vinegar; ¼ cup granulated sugar; 2 garlic cloves; 1 ½ teaspoons red chili flakes; 1 ½ teaspoon cornstarch; ⅛ cup water

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5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
4 servings
Calories
392 kcal
Cuisine
Asian, Vegetarian

Sweet Chili Dip and Potato Wedges

Freya Patterson

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Crispy baked potatoes, a simple sweet chili dip, and salad: this is one of our favorite quick meals.

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Ingredients

Servings

Potato wedges:

4-6 baking potatoes depending on size, a total of about 1 kg/ 2 lbs
3 tablespoons olive oil
4 garlic cloves grated
2 teaspoons ground coriander
1 teaspoon sweet paprika
1 teaspoon smoked paprika
Salt and freshly ground black pepper to taste

Sweet chili sauce:

½ cup water
¼ cup rice vinegar
¼ cup granulated sugar
2 garlic cloves grated
1 ½ teaspoons red chili flakes
1 ½ teaspoon cornstarch
⅛ cup water

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Instructions

Potato wedges:

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
Boil potatoes: Clean the potatoes very thoroughly, cut them into wedges, 6 to 8 edges pro potato depending on size. Place the potatoes in a large pot with cold water, bring everything to a boil and let the potatoes cook for 10 minutes. They should be soft but shouldn't begin to disintegrate. Drain the potatoes and pat dry with kitchen paper. Place the potatoes in a roasting pan.
Spices: Mix the olive oil, grated garlic, ground coriander, smoked and sweet paprika until you obtain a paste. Add 1 more tablespoon of oil if you feel it is necessary to get the right pasty consistency. Pour this over the potatoes and rub them all over with your hands.
Roast: Place the tin in the oven for about 25 minutes or until the potatoes are crisp, golden brown, and cooked through.

Sweet Chili Sauce:

Combine ¼ water with the rice vinegar, sugar, grated garlic clove, and chili flakes in a small saucepan. Bring everything to a boil and let simmer for about 5 minutes, stirring often.
Combine the rest ⅛ cup water with the cornstarch and whisk the mixture into the boiling sauce stirring continuously for 1 minute. Turn off the heat and let the sauce cool down before serving.
Serve the potatoes and sweet chili sauce with a salad on the side.

Nutrition Information

Show Details

Serving 1/4 of the dish Calories 392kcal (20%) Carbohydrates 69g (23%) Protein 7g (14%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 9g Sodium 177mg (7%) Fiber 7g (28%) Sugar 16g (32%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 392 kcal

% Daily Value*

Serving	1/4 of the dish
Calories	392kcal	20%
Carbohydrates	69g	23%
Protein	7g	14%
Fat	11g	17%
Saturated Fat	2g	10%
Polyunsaturated Fat	9g	53%
Sodium	177mg	7%
Fiber	7g	28%
Sugar	16g	32%