Ingredients
Potato wedges:
• 8 potatoes, cut into wedges
• Olive oil
• Salt and milled pepper
Green chilli and parmesan:
• 2 green chillies, very finely chopped
• ½ cup (125ml) grated parmesan
• Handful parsley, finely chopped
Garlic and herb mayo:
• Handful each basil, parsley and coriander
• 2 fat cloves garlic
• ½ cup (125ml) full-cream yoghurt
• ¼ cup (60ml) mayonnaise
• Salt and milled pepper
Sundried tomato and olive dip:
• 240g packet sundried tomatoes in vinaigrette
• ½ cup (125ml) kalamata-style olives, depipped
• Juice of ½ lemon
• 2 tbsp (30ml) olive oil
• 1-2 tbsp (15-30ml) yoghurt
• Handful basil or parsley
• Salt and milled pepper
Preparation method
Potato wedges:
- Toss potato wedges with oil and seasoning.
- Roast in a preheated oven at 200°C until golden (about 45 minutes).
- Serve with one of the dips or toppings.
Green chilli and parmesan:
- Mix all ingredients together, and scatter over potatoes.
Garlic and herb mayo:
- Blitz herbs and garlic in a food processor.
- Add yoghurt and mayo, and season to taste.
- Blend, and serve with potato wedges.
Sundried tomato and olive dip:
- Drain vinaigrette off tomatoes.
- Blitz all ingredients together, and serve with potato wedges.