This was 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!”
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.
- 4-6 baking potatoes, depending on size, a total of about 1 kg/ 2 lbs
- 3 tablespoons olive oil
- 4 garlic cloves, microplaned
- 2 teaspoons ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- salt and freshly ground black pepper
- ½ cup water
- ¼ cup rice vinegar
- ¼ cup granulated sugar
- 2 garlic cloves, minced
- 1 ½ teaspoons red chili flakes
- 1 ½ teaspoon cornstarch
- ⅛ cup water
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. 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 about 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.
- Mix together the olive oil, microplaned garlic, ground coriander, smoked and sweet paprika until you obtain a paste. Add 1 more tablespoon oil if you feel is necessary to get the right pasty consistency. Pour this over the potatoes and rub the all over with your hands. Place the tin in the oven for about 25 minutes or until the potatoes are crisp, golden brown and cooked through.
- Meanwhile make the sweet chili sauce. Combine ¼ water with the rice vinegar, sugar, minced 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 of the heat and let the sauce cool down before serving.
- Serve the potatoes and sweet chili sauce with a salad on the side.