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🍽️ Crispy Potato Wedges with Spicy Mojo Rojo Sauce

424 kcal · 40 min · 4 servings

Ingredients

• 4 tbsp oil
• salt and pepper
• 1.5 tsp paprika powder, sweet
• 0.5 tsp coriander powder
• 800 g potatoes, waxy
• 200 g bell pepper(s) (roasted, from the jar)
• 1 chili pepper(s) (or 2, depending on desired heat)
• 2 garlic clove(s)
• 1 tsp cumin powder
• 100 ml olive oil

Instructions

1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
2. 2. Place a baking tray on the middle rack of the oven.
3. 3. Mix four tablespoons of oil with a pinch of salt and pepper.
4. 4. Add half a teaspoon of sweet paprika powder and half a teaspoon of ground coriander.
5. 5. Peel the potatoes and cut them into long wedges.
6. 6. Toss the potato wedges thoroughly in the spice mixture.
7. 7. Line the baking tray with baking paper.
8. 8. Spread the potatoes evenly on the tray.
9. 9. Put the tray in the oven and bake the wedges for 30 minutes.
10. 10. Take the roasted peppers out of the jar.
11. 11. Remove the skin from the roasted peppers.
12. 12. Let the peeled peppers drain well.
13. 13. Cut one to two chili peppers lengthwise.
14. 14. Remove the seeds from the chili peppers.
15. 15. Chop the chili peppers roughly together with the garlic cloves.
16. 16. Put the chili mixture, cumin, one teaspoon of sweet paprika powder, and half a teaspoon of salt into a blender.
17. 17. Blend the ingredients until smooth.
18. 18. Slowly stir in 100 milliliters of olive oil into the sauce.
19. 19. Blend continuously until the oil is fully incorporated.
20. 20. Taste the finished sauce one last time.
21. 21. Serve the sauce together with the hot potato wedges.

Nutrition per serving

• kcal: 424
• Protein: 4 g · Fett/Fat: 33 g · Carbs: 28 g