Cranberry Dip with Fried Potato Wedges

Level Easy
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  • 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
  1. 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.
  2. 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.
  • 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
  1. 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.
  2. 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.