Herbed Wedges & Piri Piri Sauce

This is one of my favorite easy to fix recipes. Definitely a lot healthier than french fries. Try substituting potaoes with sweet potatoes and if you grow fresh herbs in your garden use them instead. I love having mine with home made piri piri sauce. The sauce is an excellent marinade for your chicken or makes a perfect spicy tangy dip with just about anything!
I prefer using Cold pressed extra virgin olive oil for my cooking. "Cold pressed" indicates that the olive oil extracted is in its purest form. Buying cold pressed olive oil instead of olive oil preserves the antioxidants and nutrients in the oil, which provide for stronger health benefits. For more details explore wiki :)


Ingredients
5 medium potatoes, washed (do not peel)
3 tablespoons cold pressed extra virgin olive oil
4 cloves garlic whole or mashed if you prefer
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon chilli flakes
1/2 teaspoon chilli powder
Salt to taste

PreparationPreheat oven to 200 degrees C.
Cut each potato into 4 equally sized wedges. Add the wedges to a mixing bowl. Now throw in all the herbs and the rest of the ingredients. Toss to coat the potatoes evenly.
Line a baking sheet with foil. Place the potato wedges spacing them evenly so they cook uniformly.
Bake for about 40 minutes, or until browned on all sides. Serve immediately.

Home made Piri Piri SauceI am crazy about Nandos & their Piri piri sauces but this one beats them all! Besides it has no preservatives and stores for about a month or more if refridgerated. I just love using it as a dip with just about anything. If using it as a marinade, coat chicken evenly. Place on BBQ till they are chargrilled.
If baking, place in oven seal bags and bake for about 30 mins or till chicken turns golden brown.
Ingredients10 garlic cloves, peeled
2 red peppers, seeded and sliced
5 - 6 red chili peppers, slit
1 handful or 1/2 cup red bird eye chillies salks removed
2 tablespoons chilli flakes
1/2 cup red wine vinegar
1 1/2 cups olive oil
Salt to taste

DirectionsPreheat oven to 200 Deg C.
Place the peppers, chilli peppers, bird eye chillis and garlic in a baking sheet (lined with foil & greased).
Add a dash of olive oil and mix well till the peppers are well coated.
Roast in the oven for about 20 mins. If using a BBQ, roast them on the grill till they are char grilled. Allow to cool.
Now in a food processor/mixer add in the roasted peppers, garlic, chilli flakes, salt and blend coarsely. Slowly blend in the olive oil and run the food processor for few more seconds untill all the ingredients are well blended.
Do a taste test, add salt or red vine vinegar accordingly.
Use as a marinade or dip!