Cranberry Dip with Fried Potato Wedges
- 1 1/2 lb. potatoes
- 4 T oil
- Salt & pepper
- For cranberry dip:
- 1 spring onion
- 2 oz. dried cranberries
- 1 oz. chili sauce (sweet and sour)
- 3 T ketchup
- 2-3 tsp. curry powder
- Scrub potatoes under running water thoroughly. Cut potatoes into thin wedges. Heat oil in a large, nonstick pan. Fry potato wedges for about 15 minutes on both sides, turning them over every now and then. Season with salt and pepper.
- Clean, rinse, and finely dice spring onion. Chop cranberries. Stir chili sauce with ketchup, curry, cranberries and spring onion. Serve with potato wedges. Tip: for a BBQ party, cut potatoes into slices, brush with oil, and cook over the grill.