Chilli potato wedges with tomato salsa

A spicy new twist on a favourite the whole family will enjoy for a gluten free option.

Serves 3-4

4 medium roasting potatoes, washed
vegetable oil spray
pinch salt
freshly ground black pepper, to taste
1 tsp dried chilli flakes

Tomato salsa:
2-3 tomatoes, cored and diced
1 spring onion, finely sliced
freshly ground black pepper, to taste
1 Tbsp sweet chilli sauce, gluten free

Preheat oven to 200ºC.
Slice potatoes in half lengthways then make 6-8 wedges from each potato.
Transfer wedges to a baking sheet. Lightly spray with oil and season with salt and freshly ground black pepper. Sprinkle with chilli flakes.
Place in preheated oven for 25-30 minutes or until wedges are crispy and golden and flesh is tender.
Serve with tomato salsa.

To make salsa: Mix all ingredients together. Add more chilli sauce for a hotter sauce.

Tip: to speed up cooking time, microwave or boil potatoes before baking.

To microwave: rinse potatoes with water, place in a large bowl and microwave on high for 7-8 minutes. Cool and slice into wedges. Follow recipe above.

To boil: place potatoes in a saucepan with just enough water to cover them. Bring to the boil and simmer for 10 minutes, drain, cool and slice into wedges. Follow recipe above.