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🍽️ Crispy Oven Potatoes with Fruity-Spicy Mango-Chili Dip

294 kcal · 30 min · 4 servings

Crispy Oven Potatoes with Fruity-Spicy Mango-Chili Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly under running water.
  2. 2. Cut the potatoes into wedges.
  3. 3. Place the potato wedges in a bowl.
  4. 4. Add the oil and mix everything well so that the potatoes are evenly coated.
  5. 5. Line a baking tray with baking paper.
  6. 6. Spread the potatoes out evenly on the tray.
  7. 7. Preheat the oven to 250 degrees Celsius top/bottom heat (220 degrees Celsius with fan or highest gas setting).
  8. 8. Place the tray in the oven.
  9. 9. Bake the potatoes for 25 to 30 minutes until golden brown.
  10. 10. Turn the potatoes occasionally during baking to ensure even browning.
  11. 11. Peel the mango and cut the flesh away from the pit.
  12. 12. Cut the mango into small cubes.
  13. 13. Take half of the mango cubes and mash them into a puree with a fork.
  14. 14. Add the lime juice and sugar to the mashed mango.
  15. 15. Mix the ingredients for the dip base well together.
  16. 16. Wash the chili pepper under running water.
  17. 17. Remove the stem and seeds from the chili pepper.
  18. 18. Finely chop the chili pepper.
  19. 19. Add the remaining mango cubes and the chopped chili to the dip mixture.
  20. 20. Season the dip with salt and taste it at the end.
  21. 21. Wash the rosemary under running water.
  22. 22. Shake the rosemary dry.
  23. 23. Pluck the needles from the rosemary sprig.
  24. 24. Place the rosemary needles in a small bowl.
  25. 25. Season the needles with salt, paprika powder, and pepper.
  26. 26. Take the tray with the potatoes out of the oven.
  27. 27. Sprinkle the seasoned rosemary needles over the hot potatoes.
  28. 28. Mix the needles well with the potatoes.
  29. 29. Place the tray back in the oven.
  30. 30. Bake the potatoes for a further 5 minutes.

Nutrition per serving