In the Kitchen: Seasoned Potato Wedges and Chilli Dip

by Ethan Johnson
January 19, 2007

The first rule of Process Management is that it is often easier to perform a given set of tasks than it is to consciously explain them step by step. Therefore, it is for this reason that I have a symbiotic, but not necessarily friendly relationship with cookbooks. Sure, the glossy photos are nice, but many times cookbook editors try to cram everything onto one page to reduce printing costs at the expense of say, accuracy. So it goes with the following fare, which will contain notes for filling in the critical blanks. This is why I say recipes are "adapted from" a given source. Let's head into the lab and make:

Seasoned Potato Wedges and Chilli Dip

Seasoned Potato Wedges and Chilli Dip

Recipe adapted from Vegan Recipes from Hermes House Publishing.

2 baking potatoes
2 Tbsp pure olive oil
2 garlic glives, minced OR 1 1/2 Tbsp dried minced garlic
1 tsp ground allspice
1 tsp ground coriander
1 Tbsp paprika
Kosher salt
Fresh cracked black pepper

For the dip:

1-2 Tbsp pure olive oil
1 small onion, finely chopped
1 garlic clove, minced
1/2 can (7oz) diced/petite diced tomatoes, with juice
1 fresh large red chilli (or 2 small ones), seeded and finely chopped
1 Tbsp red balsamic vinegar (optional)
1 Tbsp chopped fresh cilantro (coriander)

(Serves 2-4.)

We begin by preheating the oven to 400F.
Wash the potatoes to remove dirt, etc. Do not peel.
Cut the potatoes in half, and then into a total of 8 wedges.
Place the wedges into a saucepan. Cover with cold water, and set on stove over medium/medium-high heat.
Bring the potatoes to a boil, then reduce heat and simmer for about 10 minutes or until slightly soft. (Harder is better as these are meant to be dipped by hand later.)
Drain and remove the potato wedges. Dry thoroughly with paper towels.
Mix the oil, allspice, ground coriander, paprika, and garlic in a metal roasting pan. (A rectangular glass baking dish may work too.) Add salt and pepper to taste.
Add the potatoes to the roasting pan, and coat the bottom of each wedge in the mixed oil and spices.

Roast the potato wedges in the oven for 20 minutes, turning about every 7 minutes to ensure even coverage. Dredge each side (there are three counting the skin) in the spice mixture when turning.
While the potatoes are in the oven, heat the oil (for the dip) in a medium saucepan. Add the chopped onions and garlic to the saucepan and cook for 5-10 minutes or until onions are soft.
While the onions are softening, seed and chop the chilli(es).
Add the tomatoes with juice to the saucepan. Add the chillies. Optionally, add the balsamic vinegar.
Reduce the saucepan heat to low, and simmer for 10 minutes.
Stir in the chopped fresh cilantro (coriander) and turn off the saucepan heat.
Pour the saucepan ingredients into a blender or food processor. Process until thick and smooth. Transfer back to saucepan and heat through as needed. (Note: I used a stick blender, as the cookbook omitted this step and I needed to fix this in a hurry. My example below is NOT "dippy" enough. Puree that bad boy, as it needs to coat the potato wedges, not rub against them and sit in the dipping bowl.)
Remove the potato wedges from the oven, transfer the pureed dip into a dipping bowl, plate and serve. Makes a good side dish, snack, or part of a larger party spread (Super Bowl is coming soon, hem hem).
Huzzah!