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Yummy potato wedges

Ingredients 10
Servings 4


  • 500
    large potatoes, scrubbed
  • salt
  • 30
    olive oil
  • 15
    mild curry powder, roasted
  • 375
    thick plain yoghurt
  • 1
    English cucumber, grated
  • 45
    lemon juice
  • 65
    sour cream
  • salt and black pepper


Preheat the oven to 220 ºC and heat an oven pan. Quarter the unpeeled potatoes lengthways. Boil the potatoes in salted water until half-done, drain and pat dry with paper towels. Place the potatoes in a plastic bag. Mix the oil and curry powder and spoon into the plastic bag. Tie a knot in the top of the bag and shake well to coat the potatoes all over with the curry mixture. Remove the potatoes from the bag and spread out on the preheated oven pan. Roast the potatoes for about 30 to 35 minutes or until crisp on the outside and soft inside. Turn once or twice during the cooking time. CUCUMBER SAUCE: Mix the yoghurt, cucumber, lemon juice and sour cream. Season well with salt and pepper and serve in a separate bowl with the hot potato wedges.

Read more on: starch  |  roast

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