POTATO WEDGES WITH TWO SAUCES 6 large potatoes 2 egg whites, beaten lightly 2 tablespoons garlic salt SWEET CHILI DIPPING SAUCE 1/2 small red bell peppers 3 birdseye chilies, seeded, chopped finely 1/2 cup water 2 cloves garlic, crushed 1 cup sugar 2 teaspoons balsamic vinegar LIME GUACAMOLE 1 small avocado, chopped coarsely 1/2 teaspoon finely grated lime rind 1 tablespoon lime juice 1 small red onion, chopped finely 1 medium tomato, seeded, chopped finely

Boil, steam or microwave unpeeled potatoes until just tender; drain. Cut potatoes into wedges; combine in large bowl with egg white and garlic salt. Place potato, in single layer, on oiled oven trays; bake, uncovered, in very hot oven about 30 minutes or until lightly browned and crisp. Serve with Sweet chili dipping sauce and Lime guacamole.

SWEET CHILI DIPPING SAUCE
Halve bell pepper, remove and discard seeds and membranes. Roast under grill or in very hot oven, skin-side up, until skin blisters and blackens. Cover bell pepper pieces in plastic or paper for 5 minutes, peel away skin; chop bell peppers coarsely.

Blend or process bell pepper with chili, water and garlic until smooth. Combine bell pepper mixture with sugar and vinegar in medium pan; cook, stirring, until sugar dissolves. Simmer, uncovered, about 25 minutes or until sauce is thick and syrupy. (Can be made 1 week ahead; store in refrigerator.)

LIME GUACAMOLE
Combine all ingredients in medium bowl; mix well.

Serves 4.

[Low-Fat Meals in Minutes, Australian Women's Weekly Cookbooks]