Potato Wedges With A Red Pepper Dip

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

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

Recipe

• 1 preheat the oven to 200 c or 400°f.
• 2 brush the potato wedges with olive oil and bake for 20-30 minutes on a baking sheet until tender and browned.
• 3 turn if necessary during cooking.
• 4 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.
• 5 you can peel them if you prefer although it is not strictly necessary.
• 6 whizz the peppers, beans, lemon juice and ketchup in a food processor until you have a thick puree.
• 7 serve in a bowl alongside the hot, cooked wedges.