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    You are in: Home / Recipes / Spicy Potato Wedges with Minty Yoghurt Dip Recipe
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    Spicy Potato Wedges with Minty Yoghurt Dip

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    4 Total Reviews

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    • on October 01, 2009

      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. :)

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    • on September 16, 2009

      Wow are these spicy! I cut the cayenne down to 1tsp as I tend to find very spicy food too strong. The dip cooled the spiciness nicely though. Due to my oven not cooking very evenly I baked mine at 150 degrees C for close to an hour. A very enjoyable side dish full of flavour and quick to prepare!

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    • on November 12, 2003

      perfect! i didnt have the ingrediants for the dip- just used ranch, but loved 'em! thanks goldcrest!

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    • on September 30, 2003

      I made this wonderful dish as a side dish for dinner tonight. I would normally have given this 4 stars(considering a few problems I faced while preparing this such as in step 1, I did not follow how I should "place" the potatoes in my oven at the temperature stated - what exactly I had to do to put it at that temp? I took a wild guess and put it on CONVEC mode for the 17 minutes during which I proceeded with preparing the wedges). Then I put it on HIGH MIX setting at 200C and roasted it for 40 minutes. Regarding roasting time, in step 6, it would have been nice had you mentioned on what setting and how to go about roasting very briefly, so that those who have never roasted in an oven(such as me) would not face a problem like I did(went through my oven manual and found out it was to be done on HIGH MIX setting). Having said this, I have to really say this to you: A VERY VERY BIG THANK YOU for posting this recipe. Since several days my dad was LONGING to have potato wedges. Seeing the happiness it got my mom and dad, I am just so overwhelmed, that I really have to give this recipe 5 stars. I used 2 tsps. dried parsley as a substitute for cayenne pepper. I prepared all the other spices freshly powdered in my mixer/grinder. They taste even better when freshly made in the mixie(I have learnt from past experience). I did not have garlic salt, so I just used ordinary table salt instead and it worked well. Since I'm not too fond of using too much oil in the food I cook, I cut down on the oil to 2 tbsps. and it was really fine.(I omitted adding oil to the wedges when mixing all the seasonings). I also used some more spices which we use in our day-to-day cooking so that my family would enjoy it even more. I used 1 tsp. mango(amchur) powder, 1/4 tsp. garam masala powder and 1/4 tsp. chat masala. I also squeezed the juice of 1 lemon with all the spices and wedges. All these additions made it REALLY bursting with flavour and pleased my family so much, I can't even begin to tell you! My dad has requested this to be made very very often(there goes his diet!) ;-) As for the dip, I omitted the garlic completely. I used fresh corriander leaves and mint leaves in equal amounts instead(did this because my mom loves corriander leaves ALOT and will have them in everything she eats, and my dad loves mint leaves):-) So, they are really pleased tonight with the meal! THANK YOU THANK YOU THANK YOU:-))

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    Nutritional Facts for Spicy Potato Wedges with Minty Yoghurt Dip

    Serving Size: 1 (966 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 33.9
    Calories from Fat 12
    Total Fat 1.4 g
    Saturated Fat 0.2 g
    Cholesterol 0.2 mg
    Sodium 3.3 mg
    Total Carbohydrate 4.9 g
    Dietary Fiber 0.6 g
    Sugars 0.3 g
    Protein 0.6 g


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