Homemade roasted potato wedges and dip.


Roasted potatoes :

Cut the potatoes longitudinally first into half, then the half into quarter and 1/8th so on to get equal shape wedges. Microwave the potatoes for 6 to 8 minutes on high. Add 1/2 a tsp of chilli powder, 1/4 tsp turmeric powder, sea salt, 1 Tbsp of olive oil, 1/2 tsp onion and garlic powder to the 3 lb of potato wedges and spread them as a single layer (important to get evenly roasted crispy potatoes) on to a preheated baking tray. Bake for 15 minutes at 425 F. Flip the potatoes and bake for another 12 – 15 minutes . Crispy roasted potatoes are ready.

Dip :

Homemade organic yogurt (cultured from organic milk and pro-biotic ) mixed with Greek Yogurt, lemon zest, lemon juice, a tsp of honey, Italian seasoning, fresh chopped parsley, salt to taste, a pinch of onion and garlic powder.

Delicious to be served as breakfast or snack. Potatoes skin are rich in potassium and you get good carbohydrates and the yogurt gives you a good mix of protein and is rich in calcium. The pro-biotic in the yogurt is good for your gut. Super hit with the kids and adults. The above cutting tips and nice recipe from my spouse. Can be prepared ahead of time and used as a breakfast/snack on the go.