Spicy Potato Wedges with Minty Yoghurt Dip |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I found this recipe in an issue of the Safeway Magazine and it to suit what I had at had and my taste (I love really spicy stuff). They are HOT so the cooling dip helps. The recipe makes four servings if you are serving it as a side dish, 2, as a snack or 1, as a main meal (as it did me). Ingredients:
4 medium potatoes, scrubbed |
2 teaspoons cayenne pepper |
1 teaspoon chili powder |
1 teaspoon ground black pepper |
1 teaspoon cumin powder |
1 teaspoon garlic salt or 1 teaspoon ordinary salt |
3 tablespoons vegetable oil |
125 ml natural yoghurt |
1 tablespoon fresh mint, finely chopped |
1 clove garlic, finely chopped |
Directions:
1. Pour two-thirds of the oil (in this case 2 tbsps) into a baking tray and place in the oven at 220°C (425°F) for the whole time you prepare the potatoes.
2. Cut each potato into 8 wedges, lengthwise.
3. Mix together the seasonings with the rest of the oil in a large bowl (to accomodate several wedges at once).
4. Toss the wedges in the mixture so that each wedge is lightly coated with the spices.
5. Take the tray with the hot oil out of the oven and place the wedges onto it- they should be touching each other but need not be spread out either.
6. Return to the oven to roast for 30-35 mins or until crisp on the exterior and tender inside.
7. Place the ingredients for the dip in a bowl and mix well together.
8. Serve wedges hot with dip.
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