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Potato wedges three ways

Recipe from Just Cooking in association with Fresh Living

Recipes

Just Cooking

BBC Lifestyle

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:

  1. Toss potato wedges with oil and seasoning.
  2. Roast in a preheated oven at 200°C until golden (about 45 minutes).
  3. Serve with one of the dips or toppings.

Green chilli and parmesan:

  1. Mix all ingredients together, and scatter over potatoes.

Garlic and herb mayo:

  1. Blitz herbs and garlic in a food processor.
  2. Add yoghurt and mayo, and season to taste.
  3. Blend, and serve with potato wedges.

Sundried tomato and olive dip:

  1. Drain vinaigrette off tomatoes.
  2. Blitz all ingredients together, and serve with potato wedges.