Mojo rojo with potato wedges

Ingredients for 4 servings:

• 4 tbsp oil
• salt and pepper
• 1 ½ tsp paprika powder, sweet
• ½ tsp coriander powder
• 800 g potatoes, waxy
• 200 g bell pepper(s), roasted, from the jar
• 1 chili pepper(s) or 2, depending on the desired spiciness
• 2 garlic cloves
• 1 tsp cumin powder
• 100 ml olive oil

Instructions

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

Spicy paprika-chili dip for baked potatoes

Preheat oven and baking tray on the middle rack to 220 degrees top/bottom heat. Mix 4 tablespoons of oil, a little salt and pepper, 1⁄2 teaspoon sweet paprika powder and 1⁄2 teaspoon ground coriander. Peel the potatoes, cut them into long wedges and toss with the seasoning oil. Then line the hot baking tray with baking paper and arrange the potatoes on top. Place them in the oven for 30 minutes. Remove the roasted peppers, without skin, from the jar and drain well. Cut 1-2 chili peppers lengthwise, remove the seeds and roughly chop with the garlic cloves. Puree with cumin, 1 teaspoon sweet paprika powder and 1⁄2 teaspoon salt. Gradually add 100 ml olive oil while mixing constantly. Season again to taste and serve with the potato wedges.