Potato Wedges With a Red Pepper Dip

• 1 large baking potato, cut into 6-8 long wedges
• 1 teaspoon olive oil
• 2 red peppers, cut in half and seeded
• 420 g cannellini beans, drained
• 1 tablespoon lemon juice
• 1 tablespoon tomato ketchup

1. Preheat the oven to 200 C or 400F.
2. Brush the potato wedges with olive oil and bake for 20-30 minutes on a baking sheet until tender and browned.
3. Turn if necessary during cooking.
4. At the same time as the potato is cooking, put the pepper halves cut-side down on a tray and roast for 15-20 minutes until tender and slightly charred.
5. You can peel them if you prefer although it is not strictly necessary.
6. Whizz the peppers, beans, lemon juice and ketchup in a food processor until you have a thick puree.
7. Serve in a bowl alongside the hot, cooked wedges.

baking potato, olive oil, red peppers, cannellini beans, lemon juice, tomato ketchup

Taken from www.food.com/recipe/potato-wedges-with-a-red-pepper-dip-148794 (may not work)