Spicy Potato Wedges with Minty Yoghurt Dip
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).
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INGREDIENTS
Nutrition- 4
- 2teaspoons cayenne pepper
- 1teaspoon chili powder
- 1teaspoon ground black pepper
- 1teaspoon cumin powder
- 1teaspoon garlic salt or 1 teaspoon ordinary salt
- 3tablespoons vegetable oil
For the dip
- 125ml natural yoghurt
- 1
- 1
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DIRECTIONS
- 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.
- Cut each potato into 8 wedges, lengthwise.
- Mix together the seasonings with the rest of the oil in a large bowl (to accomodate several wedges at once).
- Toss the wedges in the mixture so that each wedge is lightly coated with the spices.
- 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.
- Return to the oven to roast for 30-35 mins or until crisp on the exterior and tender inside.
- Place the ingredients for the dip in a bowl and mix well together.
- Serve wedges hot with dip.
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