Ingredients
For 10 portions
For the wedges
2kg
New potatoes, cut into segments
50ml
Olive oil
1pinch(es)
Salt and pepper
1pinch(es)
Caraway seed powder
1pinch(es)
Curry powder
For the yoghurt dip
250g
QimiQ Classic, unchilled
500g
Natural yoghurt
1tbsp
Mixed herbs, finely chopped
1pinch(es)
Salt
1ea
Lemon(s), juice only
For the mango-chilli dip
250g
QimiQ Classic
500g
Mango(es), peeled
1ea
Red chilli pepper, fresh
10g
Salt and pepper
7g
Curry powder
160ml
Sunflower oil
1tbsp
Mustard
1ea
Lemon(s), juice only
Preparation
- Preheat the oven to 180° C (conventional oven).
- Toss the potoato in the oil and seasoning mixture and bake in the hot oven for approx. 25 minutes.
- For the yoghurt dip, whisk QimiQ Classic smooth. Add the remaining ingredients and mix well.
- For the mango-chilli dip, blend the ingredients together until smooth.
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