Potato Wedges With a Red Pepper Dip Recipe

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Ingredients:

Serving

1 large baking potato, cut into 6-8 long wedges
1 tsp olive oil
2 red peppers, cut in half and seeded
420 g cannellini beans, drained
1 tbsp lemon juice
1 tbsp tomato ketchup

Directions:

Preheat the oven to 200 C or 400°F.
Brush the potato wedges with olive oil and bake for 20-30 minutes on a baking sheet until tender and browned.
Turn if necessary during cooking.
At the same time as the potato is cooking, put the pepper halves cut-side down on a tray and roast for 15-20 minutes until tender and slightly charred.
You can peel them if you prefer although it is not strictly necessary.
Whizz the peppers, beans, lemon juice and ketchup in a food processor until you have a thick puree.
Serve in a bowl alongside the hot, cooked wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	181.7 Kcal (761 kJ)
Calories from fat	20.25 Kcal
		% Daily Value*
Total Fat	2.25g	3%
Sodium	313.48mg	13%
Potassium	258.94mg	6%
Total Carbs	28.57g	10%
Sugars	6.99g	28%
Dietary Fiber	10.78g	43%
Protein	9.59g	19%
Vitamin C	155.3mg	259%
Iron	2.1mg	12%
Calcium	52.9mg	5%

Amount Per 100 g
Calories	52.47 Kcal (220 kJ)
Calories from fat	5.85 Kcal
		% Daily Value*
Total Fat	0.65g	3%
Sodium	90.53mg	13%
Potassium	74.78mg	6%
Total Carbs	8.25g	10%
Sugars	2.02g	28%
Dietary Fiber	3.11g	43%
Protein	2.77g	19%
Vitamin C	44.8mg	259%
Iron	0.6mg	12%
Calcium	15.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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