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Potato Wedges With a Red Pepper Dip

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“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
SERVES:
2
UNITS:
US

Ingredients Nutrition

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.

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