Summary

Ingredients

• 1 kg potato (s), large, waxy
• a bit salt
• 1 teaspoon allspice, ground
• 1 teaspoon ginger powder, ground
• 1 teaspoon paprika powder, noble sweet
• 4 tablespoon olive oil
• 300 g tomato (s), aromatic
• 90 g mano chutney
• 2 tablespoon mustard, sweet
• 2 tablespoon mustard, medium hot
• 2 teaspoons sambal oelek
• some sea salt, coarse

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Instructions

1. Preheat the oven to 220 ° (fan oven 200 °). Peel and wash the potatoes and cut eighths lengthways. Then spread on a baking sheet lined with baking paper. Mix allspice, ginger, paprika powder, a little salt and olive oil and pour over and mix well. Bake in the preheated oven on the middle rack for about 40 minutes until golden brown.
2. Score the tomatoes crosswise and scald with boiling water. Then chill and peel the skin. Quarter the tomatoes, removing the seeds. Roughly chop the tomato pulp and mix with the mango chutney, sweet and medium-hot mustard and 1 to 2 tablespoon sambal oelek and lightly salt.
3. Sprinkle the potato wedges with a little coarse sea salt and serve with the tomato dip.