Spicy Potato Wedges with Chili Dip


  • 4 baking potatoes
  • 4 tbs olive oil
  • 4 garlic cloves crushed
  • 2 tsp ground allspice
  • 2 tsp ground coriander
  • 2 tbs paprika
  • kosher or sea salt and fresh cracked black pepper
  • 2 tbs olive oil
  • 2 small onions finely chopped
  • 2 garlic cloves chopped
  • 12 oz can of chopped tomatoes
  • 2 fresh Serrano chilies seeded and finely chopped
  • 2 tbs balsamic vinegar
  • 2 tbs cilantro chopped
  • Extra cilantro for garnish
 These potato wedges with crispy spicy crusts are a delicious tapa that can be served as a part of a buffet or as a casual appetizer.


  • Preheat the oven to 400 degrees
  • Cut the potatoes in half, then into eight wedges.
  • Add the wedges to a large pan of cold water and bring to a boil. Reduce heat and simmer for 10 minutes.
  • Drain well on paper towels
  • Mix the olive oil, garlic, allspice, coriander and paprika in a bowl. Add the potatoes and coat evenly.
  • Place potatoes on  a roasting pan and roast for 20 to 25 minutes, until the wedges are brown, crisped and fully cooked. turn the wedges occasionally during the roasting time.
  • To make the chili dip, heat the oil in a small pan, add the onion and garlic, and cook for about 5 minutes until softened.
  • Add the chopped tomatoes with any juice.
  • Add the chili and vinegar and simmer for about 10 minutes until the mixture has reduced and thickened.
  • Taste for seasoning and stir in the chopped cilantro.
  • Place the potatoes wedges on a plate, garnish with the extra cilantro and serve with the chili dip.

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