Potato wedges with traffic light dips
These dips are crazy healthy, and because you're making more than you need you can use the green and amber dips again as a pasta sauce. The red sauce is lovely with noodles and stir fried veg. This is a lovely snack – a big favourite for movie nights and cuddles. Younger children can help measure out ingredients and add the final flourishes to the dish with the Parmesan and parsley.
- Pre-heat the oven to 220°C / 200°C fan / Gas 7. Place the butternut squash in the oven, whole and unpeeled, and bake as you would a jacket potato – until a knife goes through easily. This will probably take about 45 minutes.
- Meanwhile, chop the red pepper. Place in a serving ('dipping') bowl and add as much sweet chilli sauce as you wish. Stir and set aside.
- Cover the peas with just boiled water then leave for two minutes before draining and rinsing with cold water. Place the peas in a food processor with all the other green dip ingredients and whizz up until smooth. Decant into a dipping bowl. Set aside. Wipe around the food processor bowl with a bit of kitchen towel (or wash it up if you wish).
- Slice the potatoes in half, then quarter until you have 'boat' shaped wedges. Place these on one or two large baking trays – don't pile up or overlap them – cover lightly with the oil and get your hands in to fully coat the wedges. Clean your hands and sprinkle over a bit of salt before placing in the oven to cook and brown off – it should take about 30 minutes.
- Meanwhile, is the squash cooked? If so, remove and carefully slice in half lengthways. Scoop out and measure approx 300g of the cooked inner flesh, no seeds. Place this in the food processor with the other 'amber' ingredients. Whizz up until smooth. Place in a dipping bowl (it's nice topped with an extra swirl of olive oil and some sea salt). Set aside.
- Once the wedges are cooked, sprinkle and toss with the Parmesan and parsley.
- Serve the wedges with the three dips.
For the wedges:
- 1.5kg thin skinned potatoes e.g. desirée
- 2 tbsp olive oil
- 20g finely grated Parmesan (optional)
- 10g chopped parsley (optional)
For the red dip:
- Half a red pepper, no stalk, seeds or pith
- Sweet chilli dipping sauce
For the amber dip:
- 1 medium butternut squash
- 1 can of chickpeas, drained and rinsed with cold water
- 35g grated Parmesan cheese
- 1 tbsp tahini
- 1 tbsp olive oil
- Approx 3 tbsp fresh lemon juice
- 1 tsp honey
- 1/2 tsp salt
- A good twist of black pepper
- 1/4 tsp (no more!) of smoked paprika – optional (adds a little smoky spice)
For the green dip:
- 100g frozen peas
- 100g spinach
- 15g fresh basil
- 50g grated Parmesan cheese
- 2 tbsp lemon juice
- 1/2 tsp salt
- 4 tbsp olive oil
This recipe is part of the Persil Cook with the Kids Campaign
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