Crispy Potato Wedges With Two Dips - cooking recipe

Ingredients

1 None large egg white
1 tsp dried oregano leaves
2 None baking potatoes, peeled, cut into wedges
None None FOR THE SPICY TOMATO SAUCE
4 None plum tomatoes, halved lengthwise
1/2 tbsp olive oil
1 None onion, finely chopped
1 clove garlic, minced
1 None red chili, finely chopped
3 tbsp balsamic vinegar
1/2 tbsp sugar
None None FOR THE ITALIAN MAYONNAISE
4 None sun-dried tomatoes
2 tsp capers, chopped
1 tsp wholegrain mustard
1/2 cup low-fat mayonnaise

Preparation

Preheat oven to 500\u00b0F or the highest setting possible. Grease 2 baking sheets.
Whisk egg white with oregano. Add potatoes and toss until coated. Season. Spread wedges in a single layer on prepared sheets, spray with cooking oil and bake for 20 mins. Toss well then bake for another 20 mins, or until crisp and golden brown.
Meanwhile, to make the spicy tomato sauce, preheat grill and spray tomatoes with oil. Cook tomatoes, cut-side down, for 3 mins, or until beginning to soften. Flip over and cook for 5 mins, or until soft. Scoop flesh from skins into a bowl.
Heat oil in a small frying pan. Cook onion, garlic and chili over medium heat for 5 mins, or until very soft. Add tomato flesh, vinegar and sugar. Cook for 3 mins, or until sauce has thickened.
To make the Italian mayonnaise, cover sun-dried tomatoes in boiling water. Let stand for 10 mins, or until soft. Drain and chop finely. Combine with capers, mustard and mayonnaise.
Serve potato wedges immediately with spicy tomato sauce and Italian mayonnaise for dipping.