Potato Wedges with Sweet Chili Sauce

• 2 pounds Larger Baking Potatoes
• 3 Tablespoons Olive Oil, Or More As Needed
• 4 cloves Garlic, Microplaned
• 2 teaspoons Ground Coriander
• 1 teaspoon Smoked Paprika
• 1 teaspoon Sweet Paprika
• Salt And Freshly Ground Black Pepper
• 1/2 cups Water
• 1/4 cups Rice Vinagar
• 1/4 cups Granulated Sugar
• 2 cloves Garlic, Minced
• 1- 1/2 teaspoon Red Chili Flakes
• 1- 1/2 teaspoon Cornstarch Dissolved In 2 Tablespoons Water

1. Preheat oven to 200 degrees C (400 degrees F).
2. Clean potatoes very thoroughly, cut each potato into 6 to 8 wedges, depending on size.
3. Place potatoes in a large pot with cold water, bring everything to a boil, and cook for about 10 minutes.
4. They should be soft but shouldnt begin to disintegrate.
5. Drain and pat dry with kitchen paper.
6. Place in a roasting pan.
7. Mix together olive oil, garlic, ground coriander, smoked and sweet paprika until it forms a paste.
8. Add 1 more tablespoon oil necessary to get the right pasty consistency.
9. Pour over potatoes and rub all over with your hands.
10. Place in the oven for about 25 minutes or until potatoes are crisp, brown and cooked through.
11. Meanwhile, make the sweet chili sauce.
12. In a small saucepan, combine water, rice vinegar, sugar, garlic and chili flakes.
13. Bring to a boil and simmer for about 5 minutes, stirring often.
14. Dissolve cornstarch in water and whisk mixture into the boiling sauce, stirring continuously for 1 minute.
15. Turn of heat and let sauce cool down before serving.
16. Serve potatoes and sweet chili sauce with a salad on the side.

potatoes, olive oil, garlic, ground coriander, paprika, sweet paprika, salt, water, rice vinagar, sugar, garlic, red chili flakes, cornstarch

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/potato-wedges-with-sweet-chili-sauce/ (may not work)