Curried Wedges With Minted Yoghurt Cucumber Topping
- Ready In:
- 45mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 potatoes, large
- 14.79 ml oil
- 4.92 ml curry powder
- salt, pinch
- 9.85 ml paprika
- 2.46 ml black pepper
- 118.29 ml natural yoghurt, unsweetened
- 29.58 ml mint, fresh and finely chopped
- 118.29 ml cucumber, finely chopped
directions
- Preheat oven ro 200 degrees C.
- Scrub potatoes, do not peel. Cut into wedges.
- Mix paprika, curry powder, salt & pepper together.
- Place potatoes, oil and paprika mixture in a large baking dish. Toss well to ensure the potatoes are evenly covered.
- Bake, uncovered, qt 200 degress C for 30 - 40 minutes. Turn over once or twice during cooking.
- Mix yoghurt, mint and cucumber together. Serve with the wedges.
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RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.