Spicy Potato Wedges with Minty Yoghurt Dip

READY IN: 50mins
Recipe by Goldcrest

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).

Top Review by Rhiannon and Matt

We like our food spicy too but, like Shuzbud, we cut the cayenne down to 1 tsp. We used hot chili powder (next time I might use paprika instead), added 3/4 tsp of onion powder and mixed the potato & spices in a freezer bag to make prep easier/ avoid dirty dishes. The yogurt sauce we made with our own mint & was deeelicious! Thanks for sharing, Goldcrest. :)

Ingredients Nutrition

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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