Mojo Rojo with Potato Wedges
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon oil
- salt and pepper
- 1 ½ teaspoon paprika powder, noble sweet
- 0.5 teaspoon ½ coriander powder
- 800 g potatoes, waxy
- 200 g bell pepper (s), roasted, from the lass
- 1 chilli pepper (s) or 2, depending on the heat required
- 2 cloves garlic)
- 1 teaspoon cumin powder
- 100 ml olive oil
Print Recipe
Pin Recipe Instructions
- Preheat the oven and tray on the middle rail to 220 degrees top / bottom heat. Mix 4 tablespoons of oil, a little salt and pepper, 1⁄2 teaspoon of sweet paprika powder and 1⁄2 teaspoon of ground coriander. Peel the potatoes, cut into long wedges and mix with the seasoning oil. Then line the hot tray with baking paper and spread the potatoes on top. They wander in the oven for 30 minutes.
- Remove the skinless roasted peppers from the jar and drain well. Cut 1 - 2 chili peppers lengthways, remove the seeds and coarsely chop with the garlic cloves. Finely puree with cumin, 1 teaspoon sweet paprika powder, 1⁄2 teaspoon salt Gradually add 100 ml olive oil while mixing constantly.
- Now season again to taste and serve with the potato wedges.
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