Potato wedges with sweet and spicy tomato dip

Ingredients for 4 servings:

• 1 kg potatoes, large, waxy
• some salt
• 1 tsp allspice, ground
• 1 tsp ground ginger powder
• 1 tsp sweet paprika powder
• 4 tbsp olive oil
• 300 g tomato(s), aromatic
• 90 g mango chutney
• 2 tbsp sweet mustard
• 2 tbsp mustard, medium hot
• 2 tsp sambal oelek
• some sea salt, coarse

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Potato Wedges

Preheat oven to 220°C (fan oven 200°C). Peel and wash the potatoes, and cut them into eighths lengthwise. Then arrange them on a baking tray lined with baking paper. Mix together the allspice, ginger, paprika, a little salt, and olive oil, then spread over the potatoes and mix well. Bake in the preheated oven on the middle rack for about 40 minutes until golden brown. Score the tomatoes crosswise and blanch them with boiling water. Then refresh in cold water and peel them. Quarter the tomatoes, removing the seeds. Roughly chop the tomato flesh and mix with the mango chutney, sweet and medium-hot mustard, and 1 to 2 tablespoons of sambal oelek. Season lightly with salt. Sprinkle the potato wedges with coarse sea salt and serve with the tomato dip.