Double cooked potato wedges with spicy red sauce

Method

1. Preheat the oven to 200°C. Scrub the potatoes under running water, then slice into even wedges length ways leaving the skin on. Place them in a large saucepan of cold water and bring to the boil. Par-boil for about 10 minutes then drain and allow to dry. Put the potatoes into a Multix freezer bag and add the olive oil and shake well, once the potatoes are well coated with oil, scatter with polenta and shake the bag again. Place the polenta covered par-boiled potatoes a baking sheet lined with Multix Bake and sprinkle with sea salt. Bake for about 20 then sprinkle with rosemary leaves and bake for a further 20 minutes or until golden brown.
2. For the pepper sauce wrap the red capsicums and garlic cloves separately in sheets of Multix Alfoil and roast in the oven for around 15 minutes or until they soften and collapse. Once they have softened, remove the capsicum and garlic from the oven and allow to cool in the Alfoil. Once cool, peel and de-seed the capsicum and skin the garlic. Place with the sugar and chilli into a food processor and blend well. Add lemon juice, salt and pepper to taste. Place the sauce in a small heatproof bowl covered with cling film and microwave for 1 minute on high just before serving. Serve the wedges hot and crispy straight form the oven with the hot pepper sauce, as a side dish or as a snack.

Tip: Lightly coating food in oil is healthier than deep-frying and saves money because you are using less oil.