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Spice Roasted Potatoes. Sweet Potato Wedges Baked In Spices, Served With Toasted Pinenuts, Lemon Cheeks, Coriander And Greek Yoghurt Drizzle

Spice Roasted Potatoes. Sweet Potato Wedges Baked In Spices, Served With Toasted Pinenuts, Lemon Cheeks, Coriander And Greek Yoghurt Drizzle

Spice Roasted Potatoes. Sweet Potato Wedges Baked In Spices, Served With Toasted Pinenuts, Lemon Cheeks, Coriander And Greek Yoghurt Drizzle

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Ingredients

1 packet McCain's Red Skin Wedges
  • 1 tsp ground cumin
  • 1 tsp ground coriander seeds
  • 1 tsp ground onion
  • 1 tsp dried ground garlic
  • 1 tsp sweet paprika
  • 1 tsp turmeric
  • 2 tsp Moroccan spice mix
  • 1/2 tsp salt
  • Spray canola oil
  • 1/2 bunch of fresh coriander – roots removed
  • 1 long red chilli
  • 1/3 cup of pine nuts
  • 200g plain Greek yoghurt
  • 2 lemons to serve – cut into cheeks

Method

1.Preheat oven to 230°C degrees (210°C fan-forced) and line two baking trays with non-stick baking paper.
2.Evenly divide McCain's Red Skin Wedges amongst the two trays and spray with canola oil. In a small bowl combine all dried herbs and salt, mix to combine. Scatter herb mix evenly over the wedges and turn to coat. Bake for ten minutes or until golden brown.
3.Meanwhile, halve the chilli lengthways and remove seeds and membrane. Finely slice and set aside. Heat a small pan over a medium heat and add pine nuts, cook and stir until golden.
4.Remove wedges from oven and place onto a serving platter. Top with fresh coriander sprigs, toasted pine nuts, yoghurt dollops and sliced chilli. Serve with lemon cheeks.