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    You are in: Home / Recipes / Potato Wedges With a Red Pepper Dip Recipe
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    Potato Wedges With a Red Pepper Dip

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Sackville's Note:

    This recipe comes from vegetarian cookery writer Rose Elliot. She created it to sneak an extra veggie into her children's meals. This serves 2 as a side dish to a main course but if you want it as a snack you may want to double the dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the dip

    Directions:

    1. 1
      Preheat the oven to 200 C or 400°F.
    2. 2
      Brush the potato wedges with olive oil and bake for 20-30 minutes on a baking sheet until tender and browned.
    3. 3
      Turn if necessary during cooking.
    4. 4
      At the same time as the potato is cooking, put the pepper halves cut-side down on a tray and roast for 15-20 minutes until tender and slightly charred.
    5. 5
      You can peel them if you prefer although it is not strictly necessary.
    6. 6
      Whizz the peppers, beans, lemon juice and ketchup in a food processor until you have a thick puree.
    7. 7
      Serve in a bowl alongside the hot, cooked wedges.

    Ratings & Reviews:

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    Nutritional Facts for Potato Wedges With a Red Pepper Dip

    Serving Size: 1 (523 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 416.9
     
    Calories from Fat 31
    44%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 101.6 mg
    4%
    Total Carbohydrate 77.4 g
    25%
    Dietary Fiber 17.0 g
    68%
    Sugars 8.3 g
    33%
    Protein 23.1 g
    46%

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