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.
Paprika wedges with 4-Ingredient Beetroot and Roasted Red Pepper Dip https://properfoodie.com/beetroot-red-pepper-dip/