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Recipes
Recipes
10 recipes for under $10
Tips and Tricks
Health
Magazine
Roogenic Competition
Seed for Schools
Resources
WA Potatoes
Varieties
Growers & Growing Regions
Potato Growers Association
Potato Hub
Contact
Classic Wedges with Greek Yoghurt and Kasundi
Cooking Time
40 minutes
Serves
6
INGREDIENTS
6-8 large Purple Delight potato
1-2 tbsp olive oil
1 tsp salt
½ tsp cracked black pepper
1 ½ cups natural Greek yoghurt
1 cup store bought tomato kasundi
1 tsp black sesame seeds
PERFECT WITH
Blue Potatoes
ALSO GREAT WITH
Red Potatoes
INSTRUCTIONS
Preheat oven to 220°C.
Blanche potato wedges in boiling water for 1 minute, drain and dry on kitchen towel.
Place wedges in a single layer onto two lined baking trays, drizzle with oil and season.
Toss gently to cover well.
Roast in oven for 20-30 minutes until golden and crispy.
Shake tray every 10 minutes to ensure even browning.
Divide yoghurt and kasundi between 6 x 250ml jars, to no more than half way full.
Fill each jar with wedges and sprinkle with black sesame.
Serve immediately.