©2014 masters produce ltd

Chilli potato wedges with tomato salsa


A spicy new twist on a favourite the whole family will enjoy.

Serves 3-4

4 medium roasting potatoes, washed
Spray oil
Salt and freshly ground black pepper
1 tsp dried chilli flakes
1 cup tomato salsa

Tomato salsa:

2-3 tomatoes, cored and diced
1 spring onion, finely sliced
Freshly ground black pepper to taste
1 Tbsp sweet chilli sauce

Grower's choice potato variety for this recipe:

Agria   Dolce Vita   Victoria







Mix all ingredients together.
Add more chilli sauce for a hotter sauce.

Pre-heat the oven to 200ºC.

Cut potatoes in half lengthways; make around 6-8 wedges from each potato.

To speed up cooking time, microwave or boil potatoes before baking.

Microwave: Rinse potatoes with water, place in a large bowl and microwave on high for 5 minutes.

Boil: Place potatoes in a saucepan with just enough water to cover them. Bring to the boil and simmer for 10-15 minutes or until tender, then drain.

Transfer wedges to baking sheet, spray with a little oil and season with salt and freshly ground black pepper. Sprinkle with chilli flakes.

Place in preheated oven for 25-30 minutes or until skins are crispy and golden and potatoes are tender.

Serve wedges with tomato salsa.

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