Spicy potato wedges with dips

Ingredients

• 8 baking potatoes, each cut into 8 wedges
• 3 tablespoons oil
• 1 tablespoon paprika
• garlic and herb dip:
• 200g pack light cream cheese
• 200g carton fromage frais
• 2 cloves garlic, crushed
• 3 tablespoons fresh mint, chopped
• 3 tablespoons fresh parsley, chopped
• spicy tomato salsa:
• 400g can chopped tomatoes
• 1 red chilli
• 1 clove garlic, crushed
• 3 tablespoons fresh coriander, chopped

Instructions

1. Preheat the oven to 200ºC/400ºF/gas mark 6.
2. Place the potato wedges in a large pan of boiling water and simmer for 5 minutes. Drain and place in a large roasting tin.
3. Mix together the oil and the paprika, toss through the potato wedges. Cook in the oven for 20-25 minutes until golden and crisp.
4. For the garlic and herb dip simply combine all the ingredients and spoon into a serving dish.
5. Place all the ingredients for the tomato salsa in a food processor or blender and blend for 30 seconds. Spoon into a serving dish
6. Serve the potatoes with the dips.