For the dip:
4 spring onions, trimmed
1 large green chilli, de-seeded
1 clove garlic, crushed
50g bunch fresh coriander
Zest and juice of 1 lime
A pinch of sugar
4 tablespoons soured cream
1. Pre-heat the oven to Fan 200°C/Gas Mark 6. Cut each potato lengthways into about 8 wedges and place in a large roasting tin. Add the oil and seasoning and toss well to mix. Roast for 35 minutes, stirring after 15 minutes until the potatoes are golden and crisp.
2. To make the dip: place everything in a food processor with a good grinding of salt and pepper. Blitz on the pulse setting until you have a smooth sauce. Season the sauce to taste and spoon into a serving bowl. Chill until required.
3. To serve: tip the hot potato wedges onto a large platter and place the dip on one side. Serve immediately.
This unique variety of potato is exclusive to Tesco, available to buy from December to February. Recipe courtesy of Mayan Gold.