Spicy Potato Wedges With Minty Yoghurt Dip Recipes

GINA'S SPICY POTATO WEDGES

Steps:

• Preheat oven to 450 degrees F.
• In a large bowl, toss the potatoes with the melted butter, olive oil, seasoned salt, cayenne, parsley, and 3 tablespoons of the Parmesan.
• Arrange in a single layer on 2 sheet trays. Bake until golden brown and crisp, about 45 minutes. Turn the potatoes halfway through the cooking with flat spatula.
• Remove from oven and taste for seasoning. Add some kosher salt to taste and transfer to a serving platter. Garnish with more Parmesan and serve.

SPICY POTATO WEDGES WITH MINTY YOGHURT DIP

Steps:

• Pour two-thirds of the oil (in this case 2 tbsps) into a baking tray and place in the oven at 220°C (425°F) for the whole time you prepare the potatoes.
• Cut each potato into 8 wedges, lengthwise.
• Mix together the seasonings with the rest of the oil in a large bowl (to accomodate several wedges at once).
• Toss the wedges in the mixture so that each wedge is lightly coated with the spices.
• Take the tray with the hot oil out of the oven and place the wedges onto it- they should be touching each other but need not be spread out either.
• Return to the oven to roast for 30-35 mins or until crisp on the exterior and tender inside.
• Place the ingredients for the dip in a bowl and mix well together.
• Serve wedges hot with dip.

SPICY YOGURT DIP WITH CHIPS AND VEGETABLES

Steps:

• In a cheesecloth-lined sieve set over a bowl drain yogurt, chilled, 1 hour. Discard liquid.
• Wearing rubber gloves, seed and devein jalapeños, reserving 1/4 teaspoon seeds. Cut chilies into pieces and in a blender purée with reserved chili seeds, coriander, fennel, and cumin seeds, and water until smooth.
• Thinly slice shallots. In a skillet heat oil over moderate heat until hot but not smoking and cook shallots, stirring occasionally, until golden. With a slotted spoon transfer shallots to paper towels to drain and season with salt. In oil remaining in skillet cook chili purée, stirring frequently, until liquid evaporates, about 3 minutes, and cool completely.
• Chop separately mint, parsley, and peanuts and in a bowl stir together with yogurt, chili purée, lime zest and juice, and salt and pepper to taste. Dip may be made 2 days ahead and chilled, covered. Chill shallots separately in an airtight container.
• Top dip with shallots and serve with chips and vegetables.

SPICY POTATO WEDGES

Steps:

• In a large resealable plastic bag, combine the first eight ingredients; add the potatoes. Seal bag and toss to coat. Arrange in a single layer on greased baking sheets. , Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once.