Potato Wedges with Sweet Chili Sauce

Preheat oven to 200ºC (400ºF). Clean potatoes very thoroughly, cut each potato into 6 to 8 wedges, depending on size. Place potatoes in a large pot with cold water, bring everything to a boil, and cook for about 10 minutes. They should be soft but shouldn’t begin to disintegrate. Drain and pat dry with kitchen paper. Place in a roasting pan.

Mix together olive oil, garlic, ground coriander, smoked and sweet paprika until it forms a paste. Add 1 more tablespoon oil necessary to get the right pasty consistency. Pour over potatoes and rub all over with your hands. Place in the oven for about 25 minutes or until potatoes are crisp, brown and cooked through.

Meanwhile, make the sweet chili sauce. In a small saucepan, combine water, rice vinegar, sugar, garlic and chili flakes. Bring to a boil and simmer for about 5 minutes, stirring often.

Dissolve cornstarch in water and whisk mixture into the boiling sauce, stirring continuously for 1 minute. Turn of heat and let sauce cool down before serving.

Serve potatoes and sweet chili sauce with a salad on the side.