4 baking potatoes, cut into wedges
1 tbsp cayenne pepper
1 tbsp dried mixed herbs
Low-calorie cooking spray
Pinch of sea salt
For the dip:
100g passata with onion and garlic
6 tbsp fat-free natural Greek-style yogurt
½ tsp garlic salt
4 tbsp tomato purée
4 level tbsp extra-light mayonnaise
½ tsp white wine vinegar
2 tbsp very finely diced gherkins
2 spring onions, very finely diced, plus slices to serve
Few dashes of Tabasco and Worcestershire sauce or vegetarian alternative
1 Preheat your oven to 200°C/fan 180°C/gas 6. Boil the wedges for 4-5 minutes, then drain well. Transfer to a wide mixing bowl and sprinkle over the cayenne pepper and herbs. Spray with low-calorie cooking spray, season with sea salt and toss to coat. Divide between 2 non-stick baking trays in a single layer and bake for 35-40 minutes, or until crisp and golden, turning occasionally.
2 Meanwhile, for the dip, mix all the ingredients together (reserving some of the gherkins) until well combined. Transfer to a serving dish, then scatter over the reserved gherkins and spring onions. Serve a quarter of the dip per person with the spicy wedges.