Red Potato

Wedges with Chilli Herb Dip

PREP TIME
15MINS

COOK TIME
45MINS

SERVES
4

INGREDIENTS

  • 1.5kg large red potatoes, washed, cut into wedges
  • 3 tbs olive oil
  • 2 garlic cloves, crushed
  • 1/3 cup finely grated parmesan
  • ¼ cup continental parsley leaves
  • ¼ cup basil leaves

CHILLI HERB DIPPING SAUCE

  • 1 cup greek yoghurt
  • 1 tsp dijon mustard
  • 1 long red chilli, roughly chopped
  • 2 green shallots, trimmed, roughy chopped
  • ½ lemon, juiced
  • ¼ cup continental parsley leaves
  • ¼ cup basil leaves

METHOD

1 Place potatoes in a large saucepan. Cover with cold salted water. Bring to the boil over high heat. Reduce heat to medium. Simmer for 3 minutes, wedges should still be firm. Drain well. Transfer to a clean tea towel, pat dry.

2 Preheat oven to 200°C fan forced. Arrange wedges in a greased large roasting pan. Combine oil and garlic and spoon over the wedges, add the parmesan, turn to coat. Roast wedges for 25-30 minutes, turning once until crisp and golden.

3 For chilli herb dipping sauce, combine all the ingredients in a blender or processor. Blend or process until well combined.

4 Arrange the wedges on serving plates, season with salt. Top with herbs. Serve with dipping sauce.

TIP if you have dipping sauce left over, store in a jar in the fridge for up to 5 days. Add a little warm water to it and it becomes a great low fat dressing for salad.

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