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    Where Is My Spoon > Dips, Sauces and Dressings

    Sweet Chili Dip and Potato Wedges

    Published by: Adina May 20, 2015 · Last modified: September 20, 2021 8 Comments

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    roasted potatoes with sweet chili dip

     

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    Sweet chili dip for potato wedges. Crispy baked potatoes, a simple dip, and salad: this is one of our favorite quick meals.

     

    Sweet Chili Dip for Potato Wedges

     

    roasted potatoes with sweet chili dip

     

     

    These potato wedges with sweet chili dip were yesterday's dinner and I found it so delicious that I have to post it today already. Sometimes the simplest things are the best.

    Just potatoes, spices, and a nice dipping sauce, maybe a green salad on the side and you don't need anything more. I loved it, the kids loved it, my husband, too. There was not one complaint, nothing to say except: “Mmm, is that good!”

     

    Potato Wedges with Sweet Chili Sauce

     

     

    How to serve?

    • I found the recipe for the sweet chili sauce here. It was great for us adults, but of course, too spicy for the children.
    • They had mayonnaise and ketchup instead. I made my sauce using 1 teaspoon red chili flakes, but they were really hot. You could use more or less to suit your taste.
    • The salad to accompany this was also simple: torn lettuce leaves, onions, and a light dressing made with a little olive oil, some lemon juice, salt, and pepper.
    • And if you don't need the mayonnaise (and you won't, if you like spicy things) than this dish is vegan as well.
    • You could also serve this delicious dip for potatoes with the cornmeal potatoes.

     

    roasted potatoes with sweet chili dip

     

    potato wedges in a roasting tin

    Sweet Chili Dip and Potato Wedges

    Crispy baked potatoes, a simple sweet chili dip, and salad: this is one of our favorite quick meals.
    5 from 2 votes
    Print Pin Share GrowSaved! Rate
    Course: Vegetarian Recipes
    Cuisine: Asian
    Prep Time: 30 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4
    Calories: 392kcal
    Author: Adina
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    Ingredients 

    • Potato wedges:
    • 4-6 baking potatoes depending on size, a total of about 1 kg/ 2 lbs
    • 3 tablespoons olive oil
    • 4 garlic cloves grated
    • 2 teaspoons ground coriander
    • 1 teaspoon sweet paprika
    • 1 teaspoon smoked paprika
    • salt and freshly ground black pepper to taste
    • Sweet chili sauce:
    • ½ cup water
    • ¼ cup rice vinegar
    • ¼ cup granulated sugar
    • 2 garlic cloves grated
    • 1 ½ teaspoons red chili flakes
    • 1 ½ teaspoon cornstarch
    • ⅛ cup water

    Instructions

    Potato wedges:

    • Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
    • Boil potatoes: Clean the potatoes very thoroughly, cut them into wedges, 6 to 8 edges pro potato depending on size. Place the potatoes in a large pot with cold water, bring everything to a boil and let the potatoes cook for 10 minutes. They should be soft but shouldn't begin to disintegrate. Drain the potatoes and pat dry with kitchen paper. Place the potatoes in a roasting pan.
    • Spices: Mix the olive oil, grated garlic, ground coriander, smoked and sweet paprika until you obtain a paste. Add 1 more tablespoon of oil if you feel it is necessary to get the right pasty consistency. Pour this over the potatoes and rub them all over with your hands.
    • Roast: Place the tin in the oven for about 25 minutes or until the potatoes are crisp, golden brown, and cooked through.

    Sweet Chili Sauce:

    • Combine ¼ water with the rice vinegar, sugar, grated garlic clove, and chili flakes in a small saucepan. Bring everything to a boil and let simmer for about 5 minutes, stirring often.
    • Combine the rest ⅛ cup water with the cornstarch and whisk the mixture into the boiling sauce stirring continuously for 1 minute. Turn off the heat and let the sauce cool down before serving.
    • Serve the potatoes and sweet chili sauce with a salad on the side.

    Nutrition

    Serving: 1/4 of the dish | Calories: 392kcal | Carbohydrates: 69g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 177mg | Fiber: 7g | Sugar: 16g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Reader Interactions

    Comments

    1. zerrin says

      June 09, 2015 at 11:56 pm

      I LOVE potatoes that are quite spicy like these. The spicier the better! Definitely no need for ketchup or mayo.These would make a wonderful pair with a large cup of cold beer. YUM!

      Reply
    2. Adina says

      June 10, 2015 at 8:26 am

      Beer is a great idea! 🙂

      Reply
    3. plasterer bristol says

      July 16, 2015 at 7:57 am

      Perfect, was looking for a good recipe for this. Thanks for sharing.

      Simon

      Reply
    4. Adina says

      July 16, 2015 at 9:01 am

      Thank you, Simon. I hope you give them a try, they are really good. 🙂

      Reply
    5. Brie says

      April 14, 2016 at 3:12 am

      Adina I wanted to let you know how effective your "other recipes you may like" at the bottom of posts is. Hubby was just talking about making fries this weekend and I said hold on I keep seeing these great looking potato wedges and showed him your recipe. Guess what's on the grocery list now 🙂 Can't wait to try these potatoes and that spicy sauce!

      Reply
    6. Adina says

      April 14, 2016 at 6:55 am

      Good to know it works with the "Others you might like". I hope you like these potatoes just as much as we do, I make them all the time.

      Reply
    7. Caroline Blake says

      November 24, 2021 at 10:35 pm

      5 stars
      Hi there, thanks for your awesome recipes, quick question though,for the sweet chili sauce is it 1/2cup or 1/4 cup that gets added to the rice vinegar as it says 1/2cup in Ingredients but further down it says 1/4 cup.
      Thanks
      Caroline

      Reply
      • Adina says

        November 25, 2021 at 8:58 am

        Hi Caroline. I am not sure what you mean with 1/2 cup or 1/4 cup, the water maybe? So basically, you make the sauce with 1/2 cup water + 1/4 cup rice vinegar + 1/4 cup sugar + garlic + chili. Then, at the end, you need another 1/8 cup water and 1 1/2 teaspoon cornstarch to make a slurry to thicken the sauce. I hope this helps.

        Reply

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