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Moroccan-Style Roast Potatoes with Coriander Yoghurt

Recipe by Food and the Fabulous | Serves 4

 

In this simple recipe suggestion, we used Mediterranean Delicacies Sundried Tomato Pesto to coat my chunky potato wedges; added a generous amount of extra virgin olive oil to make a runny paste with which I tossed the par-boiled potato wedges before roasting them to a golden crunch.

Serve these beauties with cooling coriander yoghurt.

They are very popular as a side dish with your main meal or just as snacks on their own.

Mediterranean feasts have never been easier than this!

Moroccan-Style Roast Potatoes with Coriander Yoghurt

Ingredients:

Method:

  1. Slice par-boiled potatoes into large wedges.
  2. Mix pesto and olive oil well, then drizzle over potatoes and toss to coat well. Don't worry if potatoes break apart a little bit.
  3. Season coated potatoes well with salt and pepper, then place in a pre-heated oven at 200 C for 15-20 minutes, or until browned on the edges.
    Serve hot with coriander dressing.
  4. For the coriander yoghurt dressing: chop the coriander leaves finely, then mix with the yoghurt and season with salt and pepper.

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