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🍽️ Crispy Oven Potatoes with Spicy Tomato Chili Dip

425 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg waxy potatoes
• 1 tbsp fresh chopped rosemary
• coarse sea salt
• pepper (from the mill)
• 0.5 tsp paprika powder (sweet)
• 50 ml olive oil
• 350 g tomatoes
• 1 onion
• 2 garlic cloves
• 3 chipotle chili peppers (chipotle en adobo)
• 1 tbsp honey
• 50 ml red wine
• 1 spring onion
• salt
• 10 ml tequila

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the potatoes thoroughly. Peel them only if you prefer.
3. 3. Cut the potatoes into wedges.
4. 4. Dry the potato wedges well with kitchen paper or a clean cloth.
5. 5. Place the dry potatoes on a baking sheet.
6. 6. Add rosemary, salt, pepper, paprika powder, and oil.
7. 7. Mix everything well so the potatoes are evenly seasoned.
8. 8. Bake the potatoes for 35 to 40 minutes in the preheated oven.
9. 9. Turn the potatoes occasionally so they become crispy all over.
10. 10. Place the whole, unpeeled tomatoes and onions in a frying pan.
11. 11. Roast the vegetables until they are well browned.
12. 12. Remove the onion and garlic from the pan.
13. 13. Peel the cooled onion and garlic.
14. 14. Chop the roasted tomatoes roughly.
15. 15. Put the tomatoes, peeled onion, garlic, chipotle, honey, and red wine into a blender.
16. 16. Blend the ingredients into a sauce.
17. 17. Wash the spring onions and remove the tough ends.
18. 18. Cut the spring onions into small rings.
19. 19. Stir the spring onion rings into the chipotle sauce.
20. 20. Season the dip with salt and a splash of tequila.
21. 21. Distribute the finished potato wedges onto plates.
22. 22. Serve the spicy sauce in a small bowl alongside.

Nutrition per serving

• kcal: 425
• Protein: 9 g · Fett/Fat: 12 g · Carbs: 66 g