Spicy, Crunchy Garlic Potato Wedges with Roast Pepper Dip

These wedges stay crunchy for hours after they've come out of the oven, and don't turn leathery, as wedges that have not been parcooked tend to do. The dip has a mild, sweet smoky flavour that pairs beautifully with the spicy wedges. These are also nice with a creamy dip made of a third Hellman's mayonnaise and two-thirds thick Greek yoghurt, mixed together with a little crushed garlic and a generous squeeze of lemon juice.

Yield:

Serves 6-8

Ingredients

1. For the Dip:
2. =================
3. 2 large red peppers (capsicums/bell peppers)
4. 2 large yellow peppers
5. 4 cloves garlic, peeled
6. 4 T (60 ml) olive oil
7. a squeeze of lemon juice
8. salt and freshly milled black pepper
9. .
10. For the potatoes:
11. =================
12. 6 medium potatoes, rinsed
13. 4 cloves garlic, peeled
14. 4 T (60 ml) olive oil
15. 1 ½ t (7.5 ml) ground cumin
16. 1 ½ t (7.5 ml mild curry powder
17. ½ t (2.5 ml) ground coriander
18. 1 t (5 ml) chilli flakes (optional)
19. 4 t (20 ml) channa (chickpea) flour
20. salt and freshly milled black pepper

Directions

1. Preheat to oven to 190°C. Using the point of a sharp knife, cut a 1-cm slit in the side of each pepper, and push a whole clove of garlic into each pepper. Put the peppers directly on the hot oven racks (with a drip tray beneath) and roast for 35 to 40 minutes or so, or until they are very soft and the skin is blistered, but not charred.
2. Place on a plate, cover with another plate, and allow to cool for 15 minutes. (Put the potato wedges in the oven in the meantime; see below). Pull off the stalks, peel away the skin, slice the peppers open and scrape out the seeds with the back of a knife.
3. Put the now-softened whole garlic cloves and the flesh of the peppers into the goblet of a liquidiser or a food processor fitted with a metal blade. Add the olive oil and process to a smooth sauce. Add a squeeze of lemon juice - just enough to give the dip a little zing - season with salt and pepper, stir well and decant into a bowl.
4. Turn the oven up to 200°C. Cut the potatoes into slim, even wedges. Put them into a sealable microwave cooking bag (or a glass dish). Add a single garlic clove, roughly sliced, and a good pinch of salt. Close the seal tightly (or cover with a lid). Microwave for 6-8 minutes, on high, or until the wedges are just tender on the outside. Allow to stand for a minute.
5. Pour the olive oil into the bag (or dish). Crush the three remaining garlic cloves directly into the bag, and add the cumin, curry powder, coriander, chilli flakes and channa flour.
6. Reseal the bag and toss its contents around gently so that every wedge is completely coated. Tip the wedges onto a baking sheet, making sure that they are skin-side down, and season with salt and pepper. Bake at 200°C for 25-35 minutes (depending on your oven) or until they are very crisp and golden.
7. Serve, in cones of newspaper, with red pepper dip.

Notes