Classic Wedges with Greek Yoghurt and Kasundi

Cooking Time 40 minutes

Serves 6

INGREDIENTS

  • 6-8 large Blue or Red potatoes
  • 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

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Try these simple, classic wedges any day of the week for a snack or side dish!

  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.

About This Recipe

Simple ingredients, big flavour. These classic wedges with creamy Greek yoghurt and spicy kasundi are all kinds of delicious.

If you like this, make sure you try:

Air Fryer Chips

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