Oven Potatoes with Tomato-Chili Dip

Ingredients

• 1.5 kg starchy potatoes
• 1 tbsp freshly chopped rosemary
• coarse Sea salt
• pepper (ground)
• 0.5 tsp paprika (sweet)
• 50 ml olive oil
• 350 g tomatoes
• 1 onion
• 2 Garlic cloves
• 3 chipotle chilies (chipotle in adobo)
• 1 tbsp honey
• 50 ml red wine
• 1 Spring onion
• Salt
• 10 ml tequila

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat.

2. 2.

   Wash the potatoes thoroughly (or peel if desired) and cut into wedges. Pat dry with paper towels or a clean cloth and place on a baking sheet. Toss with rosemary, salt, pepper, paprika, and olive oil, then bake for 35‑40 minutes in the preheated oven, turning occasionally.

3. 3.

   For the dip, roast whole, unpeeled tomatoes and onion in a pan until nicely browned. Peel the onion and garlic. Roughly chop the tomatoes and blend them with onions, garlic, chipotle chilies, honey, and red wine in a blender. Wash, trim, and slice the spring onion into small rings; mix into the sauce and season with salt and a splash of tequila.

4. 4.

   Arrange the potato wedges on plates and serve with the spicy sauce in a small bowl.