Classic Wedges with Greek Yoghurt and Kasundi

Cooking Time 40 minutes

Serves 6


  • 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

Blue Potatoes

Red Potatoes


  1. Preheat oven to 220°C.
  2. Blanche potato wedges in boiling water for 1 minute, drain and dry on kitchen towel.
  3. Place wedges in a single layer onto two lined baking trays, drizzle with oil and season.
  4. Toss gently to cover well.
  5. Roast in oven for 20-30 minutes until golden and crispy.
  6. Shake tray every 10 minutes to ensure even browning.
  7. Divide yoghurt and kasundi between 6 x 250ml jars, to no more than half way full.
  8. Fill each jar with wedges and sprinkle with black sesame.
  9.  Serve immediately.