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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 10 portions

  • For the wedges

  • 2kg

    New potatoes, cut into segments

  • 50ml

    Olive oil

  • Salt and pepper

  • Caraway seed powder

  • Curry powder

  • For the yoghurt dip

  • 620g

    QimiQ Classic, unchilled

  • 450g

    Natural yoghurt

  • Mixed herbs, finely chopped

  • Salt

  • Lemon juice

  • For the mango-chilli dip

  • 500g

    QimiQ Classic

  • 500g

    Mango(es), peeled

  • Red chilli pepper, fresh

  • 10g

    Salt and pepper

  • 7g

    Curry powder

  • 160ml

    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-chilli dip, blend the ingredients together until smooth.
Some doughy looking food

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