Potato Wedges With a Red Pepper Dip

Submitted by Sackville

"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."

 

• Ready In: 35mins
• Ingredients: 6
• Serves: 2

ingredients

• 1 large baking potato, cut into 6-8 long wedges
• 4.92 ml olive oil

• For the dip

• 2 red peppers, cut in half and seeded
• 420 g cannellini beans, drained
• 14.79 ml lemon juice
• 14.79 ml tomato ketchup

directions

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