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easy &quick

Potoato Wedges with Yoghurt and Mango-Chilli Dip

QimiQ Benefits

  • Enhances the natural taste of added ingredients
  • Acid stable and does not curdle

Minutes

15

Difficulty

easy

Potoato Wedges with Yoghurt and Mango-Chilli Dip
Potoato Wedges with Yoghurt and Mango-Chilli Dip

Ingredients

For 4 portions

  • For the wedges

  • 800g

    New potatoes, cut into segments

  • 20ml

    Olive oil

  • Salt and pepper

  • Caraway seed powder

  • Curry powder

  • For the yoghurt dip

  • 250g

    QimiQ Classic, unchilled

  • 180g

    Natural yoghurt

  • Mixed herbs, finely chopped

  • Salt

  • Lemon juice

  • For the mango-chilli dip

  • 200g

    QimiQ Classic

  • 200g

    Mango(es), peeled

  • Red chilli pepper, fresh

  • 3g

    Curry powder

  • Salt and pepper

  • 65ml

    Sunflower oil

  • Mustard

  • Lemon juice

Preparation

  1. Preheat the oven to 180° C (conventional oven).
  2. Toss the potoato in the oil and seasoning mixture and bake in the hot oven for approx. 25 minutes.
  3. For the yoghurt dip, whisk QimiQ Classic smooth. Add the remaining ingredients and mix well.
  4. For the mango-chlili dip, blend the ingredients together until smooth.
Some doughy looking food

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