Spiced potato wedges with feta yogurt dip
Here, ‘Pawb’ adds a depth of flavour to these crispy potato wedges as well as a delicious feta yogurt dip with lemon and ‘Pawb’ spice oil. This makes the perfect snack or on the side of almost anything.
INGREDIENTS
SERVES 4
For the potato wedges
- 1kg maris piper potatoes
- 2 tbsp olive oil
- 2 tbsp Halen Môn ‘Pawb’ seasoning
- 2 tbsp parsley, finely chopped
- ½ lemon, zested (save juice for the dip)
For the feta dip
- 100g feta
- 150g greek yogurt
- ½ lemon, juice
- 1 tbsp olive oil
- ½ tbsp Halen Môn ‘Pawb’ seasoning
METHOD
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Preheat the oven to 200C fan/gas 7. Start by prepping your potatoes. Depending on size, slice your potatoes into 4/6/8 wedges. Try to make your wedges similar sizes so that the whole tray will cook evenly. Submerge the wedges in a bowl full of cold water. Strain and pat dry with a clean tea towel or kitchen roll.
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Line a large baking sheet (or two smaller) with baking paper and distribute the oil and pawb seasoning. Tip the wedges onto the trays and toss to coat, making sure they are in an even layer. Bake for 20 minutes before turning over and baking for a further 10 minutes. Remove from the oven, add the lemon zest and chopped parsley and return to the oven for a future 8- 10 minutes or until crispy and golden.
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Use a handheld blender or small food processor to combine the feta, yogurt and lemon juice. In another small bowl combine the oil and pawb. When you are ready to serve the wedges, add the feta dip to a bowl and drizzle over the pawb oil.
Recipe and images by El Kemp.
