Potato Wedges with Roasted Red Pepper Dip

Name: Potato Wedges with Roasted Red Pepper Dip
Prep time: 0:0
Cook time: 0:0
Yield: 0
Cuisine: Vegetables, Indian
Ingredients: 2 Big sized Potatoes; 1 Red Bell pepper; Roasted; 2 small Tomatoes Roasted; ½ cup Walnuts; chopped; 2 tbsp. Olive Oil; Salt & Pepper to taste; Mint leaves for garnish

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Ingredients

2 Big sized Potatoes

1 Red Bell pepper, Roasted

2 small Tomatoes Roasted

½ cup Walnuts, chopped

2 tbsp. Olive Oil

Salt & Pepper to taste

Mint leaves for garnish

Preparation

1

Wash and dip potatoes in the salted hot water for ten minutes. Peel the skin and cut in to wedges. Use fork to make some mark at the back of slices. Toss with salt and oil and bake for 30 to 35 minutes at preheat oven to 190 degree centigrade.
2

Meanwhile Mix and blend roasted Red Bell pepper, Tomatoes, salt, pepper & chopped walnuts in the blender.
3

Adjust the seasoning and serve with hot Potato Wedges. Garnish with Mint leaves.