Potato Wedges With Trio Of Dips - cooking recipe

Ingredients

2 3/4 lb potatoes, scrubbed, peeled, cut into wedges
2 tbsp vegetable or olive oil
1 (13.5 oz) can diced beets, drained
3 oz cream cheese
2 cloves garlic, minced
2 1/2 cups mayonnaise
1/3 cup sweet chili sauce
2 tbsp chopped fresh cilantro
2 tsp wasabi paste
1 tbsp finely chopped fresh dill
1 tbsp drained baby capers, chopped
2 tsp lemon zest

Preparation

Preheat oven to 425\u00b0F. Place a large baking tray in oven.
Place potatoes in a microwave-safe bowl. Cover with plastic wrap and microwave on HIGH (100%) for 5 mins. Drain. Add oil and season to taste. Spread over prepared tray and bake, turning occasionally, for 30 mins, or until golden and cooked through.
Meanwhile, to make the beet dip, process beets until almost smooth. Add cream cheese, 1/2 the garlic and 1/3 of the mayonnaise. Process until combined. Spoon into a serving bowl. Season to taste.
To make the chili dip, combine 1/2 the remaining mayonnaise, the sweet chili sauce and fresh cilantro in a serving bowl. Season to taste.
To make the dill aioli, combine remaining mayonnaise, remaining garlic, wasabi paste, dill and capers in a serving bowl. Season to taste. Sprinkle with lemon zest.
Serve wedges with dips.