Recipes

Red Jackets Potato Chips with Jalapeño Salsa

Recipe Created for Wilcox Potatoes

Ingredients

• 8 small Wilcox Red Jackets Potatoes
• cooking oil spray
• sea salt flakes for seasoning
• 400g tin 420g can Watties tomatoes chopped in puree
• 2 cloves garlic, peeled
• 1 sprig fresh coriander, root removed
• 1 tablespoon white wine vinegar
• 2 teaspoons caster sugar
• a good pinch of salt
• 20 jalapeño slices in brine, drained

Instructions

Preheat the oven to 200°C. Line 2 baking sheets with non-stick baking paper. Slice the potatoes into thin slices keeping the skin around the outside of the slices intact. Place slices on the baking trays then spray lightly with cooking oil. Bake for 15 minutes. Turn the heat down to 150°C and bake a further 10-15 minutes or until the chips are evenly crisp. Remove from the oven and season well with sea salt flakes.

Meanwhile place the tomatoes, garlic, coriander, vinegar, sugar, salt and jalapeños into a tall blender. Pulse until mixed together but still a little chunky. Serve the oven chips with the jalapeño salsa in a sauce bowl on the side.

Serves 4

Recipe © Copyright Genevieve Knights 2010

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