Paprika potato wedges salad, with a dip that not only looks great but tastes amazing as well
I know what your thinking- a potato wedge salad is a little bit odd and probably something you’re not going to make, ever. But before you dismiss this crazy idea, have another look.
The main reasons why I absolutely love this dish and hope that you’ll give it a go:
First off the bright pink dip with its flecks of coriander is so moreish that I want to put it with everything. It’s a wonderful combination of sweet red peppers and tangy beetroot, which goes particularly well with the smokey paprika potato wedges. It’s also incredibly easy to make with only 4 ingredients, so even when I’m short of time or just want something simple, this dip can always help me out. And if this still isn’t enough to convince you then how about we look at the nutrition side: its low on fat (with a bit of healthy fats present from the olive oil), theres no starchy carbs, and its also a good contribution to your 5 a day, which is more than can be said for most dips – in fact I think I should re-name it and claim it as superfood dip 🙂
Next up – potato wedges! I am a massive fan of potato – mashed, baked, roasted, tossed in butter and mint……its all great. Wedges are always my alternative to chips. If I’m craving proper chunky, deep fried chips then these wedges will usually sort me out. I usually go for one of two flavours when it comes to wedges: sprinkled with a bit of chilli powder and paprika or scattered with chopped fresh rosemary leaves and crushed sea salt. This dish cries out for the paprika option to partner the beetroot dip, which is a match made in healthy chip heaven.
And finally the salad element – this is probably the bit where most people will struggle….I know its not even great to say – potato wedge salad?? However, the point of this dish is to create a healthy guilt free alternative that is great for sorting out that beach body but doesn’t taste bland or boring. Great news if you’re trying to be healthy and getting fed up of the same old green stuff. However, if a potato wedge salad isn’t really your thing then the wedges and dip are a great side dish to any meal or can be a fantastic snack for a sunny evening in the garden.
So hopefully I’m convincing you ……at least about the dip and wedges.
But this dish was always going to be a salad for me as I feel a few healthy meal posts are just what the blog needs and probably what I need. Summer is here and as I mentioned in my last post its time to shed that layer of winter fat. My previous recipe was the first in my healthy option meals: red pepper and tomato soup (another great tasting dish which isn’t a boring bowl of lettuce). I’m hoping to create a full collection of healthy soups and salads, which I will be eating regularly myself as a trial for my own self-improvement (check out the Healthy Option Meals tab for all recipes in this collection).
Paprika wedges with 4-Ingredient Beetroot and Roasted Red Pepper Dip
- 1 large Jacket Potato
- 4 tbsp Olive Oil
- 2 tsp Paprika
- 1 tsp chilli powder
- 1 red Bell Pepper roughly cut into 2 cm chunks
- 80 g cooked Baby Beetroot
- Handful of fresh Coriander roughly chopped
- Salt to taste
- Pre heat the oven to 150 degrees C. Wrap the potato in foil and cook in the oven for 30 mins. If you are in a hurry then microwave the potato; wrap in a sheet of kitchen towel and microwave on high for 5 minutes (depending on how big the potato is).
- Whilst the potato is cooking place the chopped bell pepper on a baking tray, drizzle with a tbsp of olive oil and place in the oven to cook alongside the potato.
- After 30 minutes (or 5 minutes in the microwave), the potato should feel slightly soft but not fully cooked. Leave to cool before unwrapping and cutting into wedges. Keep an eye on the bell pepper, which can be taken out of the oven when it is soft and turning slightly black on the edges.
- Turn the oven to 180 degrees C. Lay the wedges on a baking tray, drizzle with a tbsp of olive oil and sprinkle over the paprika and chilli powder. Place the tray of wedges in the oven and cook for 20 minutes or until they begin to crisp around the edges.
- Whilst the wedges are cooking the sauce can be made; place the cooked bell pepper in a small processor along with the beetroot, 2 tbsp of olive oil and the coriander. Blitz until smooth then taste and add salt if desired. Add more oil if the consistency is too thick.
- Serve up the wedges along with the sauce and enjoy!
- Optional: serve up with a salad of spinach leaves, avocado, cucumber sticks and sliced radish.