Spicy Potato Wedges With Salsa

Cut the potatoes lengthways into eight wedges each.

Put the wedges into a pan of cold water, bring to a boil, reduce the heat and simmer for 10 minutes or until the wedges soften but the flesh has not started to disintegrate, drain and pat dry on paper towels.

Mix the oil and garlic in a roasting pan and stir in the cumin, coriander and red chilli powders, salt and pepper.

Add the potatoes to the roasting pan and shake them thoroughly to get well coated with the oil and spices.

Roast them in a preheated oven at 200C/400F for about 20 minutes or till crisp and golden.

Put all the ingredients for the salsa into a bowl, mix well and serve with the potatoes.