Pre-heat the oven to 200°C/gas mark 6. Cut 2 x 300g baking potatoes into wedges, place in a roasting tin and brush with 2 tbsp of olive oil. Bake for around 25 minutes until cooked through. Meanwhile, make a salsa. Deseed 8 ripe tomatoes and roughly chop. Finely dice 1 red onion and 1 red chilli. Crush 1 clove of garlic and roughly chop a handful of fresh coriander. Mix the ingredients together, add the juice of 1 lime and season with black pepper. Serve with the wedges.