Potato wedges with sweet chilli yoghurt
Orange sweet potato (kumara)
150 g, peeled, cut into wedges
Red skin potato
150 g, (desiree, unpeeled, scrubbed, cut into wedges)
150 g, (kipfler), unpeeled, scrubbed, halved lenthways
Sweet chilli sauce
⅓ cup(s), (80ml)
Fresh flat-leaf parsley
¼ cup(s), chopped, plus extra sprig to garnish
99% fat-free, plain Greek yoghurt, unsweetened
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Line a baking tray with baking paper. Place potatoes in a single layer on prepared tray and lightly spray with oil. Sprinkle with salt. Bake for 40–45 minutes or until golden and crisp.
- Meanwhile, combine sweet chilli sauce, parsley and yogurt in a small bowl and top with extra parsley. Serve wedges with the sweet chilli yogurt.