Recipe: Potato Wedges
Greek Style Potatoes with Tzatziki and Roast Tomato Ketchup
There aren’t too many kids who don’t like chips with tomato sauce. This is a good alternative to deep frying the potatoes and serving them with a sauce that’s full of sugar and preservatives. The tzatziki is a good way of sneaking in yoghurt and cucumber instead of the sour cream that normally accompanies a bowl of wedges.
INGREDIENTS
250 grams Greek yoghurt
½ continental cucumber or 1 Lebanese cucumber, grated
½ cup mint, roughly chopped
Salt and pepper
500 grams Roma tomatoes, halved
2 tbs olive oil
30ml apple cider vinegar
30 grams brown sugar
1 tbs tomato paste
Salt and pepper
2 kg unwashed potatoes
2 sprigs rosemary, stripped
8 cloves garlic
100 ml olive oil
100 ml lemon juice
100 ml water
Salt and pepper
METHOD
• Mix together the yoghurt, cucumber and mint and season with salt and pepper. (For a thicker tzatziki, scrape the mixture into a sieve lined with a clean dish cloth and sit over a bowl in the refrigerator for a couple of hours.)
• Cut the tomatoes in half lengthwise and place cut side up on a baking tray lined with baking paper. Drizzle with olive oil and roast for
30 minutes at 180°C. Cool slightly, then puree in a food processor with the vinegar, sugar, tomato paste and salt and pepper. For a fine ketchup, pass through a sieve with the back of a spoon. Ketchup will keep in the fridge for up to two weeks.
• Scrub the potatoes and cut off any bad spots or blemishes (don’t peel them, the skins are where all the minerals are) and cut lengthwise into wedges.
• Mix in a bowl with the olive oil, lemon juice, water, garlic, rosemary and salt and pepper.
• Lay out in a single layer on baking trays lined with baking paper and pour over any excess liquids.
• Bake for around 45 minutes at 190°C, turning the wedges about half-way through cooking so they crisp evenly.
• Serve the potatoes hot with separate bowls of tzatziki and ketchup for dipping.
