GARLIC, CHILLI & PARMESAN WEDGES

Crispy on the outside, fluffy on the inside. They are coated in a slightly spicy garlic and Parmesan crust. Great for a light lunch or as a side.

PREP 15m

COOK 45m

TOTAL 1h

SERVES 4 (as a side)

Ingredients-

  • 8 potatoes, cut into wedges

  • 2 tablespoons olive oil

  • 1 teaspoon salt

  • 1 red chili, finely diced

  • Zest of 1/2 lemon

  • Handful of coriander, finely diced

  • 1 garlic clove, grated

  • 100g finely grated Parmesan

Instructions-

  • Preheat your oven to 180°C.

  • Cut the potatoes into wedges and toss them in a bowl with olive oil and salt to coat evenly. Spread them out on a baking tray in a single layer.

  • Roast the wedges in the preheated oven for 45 minutes or until they are golden and fully cooked.

  • In a separate bowl, mix the diced red chili, lemon zest, finely diced coriander, grated garlic, and finely grated Parmesan.

  • When the wedges are done, sprinkle them with the chili, lemon, coriander, and Parmesan mixture while they're still hot.

Dip:

  • Create a simple dip by combining 2 tablespoons of natural yoghurt with 1 teaspoon of harissa paste, a pinch of salt, and a squeeze of lemon.