Family and Kids

Sunset Wedges & Soured Cream

prep 20 mins cook 30–35 mins
  • 3 sweet potatoes, skins on
  • 2 large baking potatoes, skins on
  • 3 tablespoons olive oil
  • 1 teaspoon Cajun spice
  • 2 tablespoons chopped parsley
  • 150 ml (¼ pt) Greek yogurt
  • 4 tablespoons soured cream
  • 4 tablespoons chopped chives
  • 2 tablespoons freshly grated Parmesan cheese

Cut the sweet potatoes in half, then cut each half into 4 wedges and place in a large mixing bowl. Cut the baking potatoes in half, then cut each half into 6 thick wedges and place in the bowl. Drizzle over the olive oil, then toss well to coat all the potato wedges.

Transfer the potatoes to a large baking sheet or oven tray in a single layer. Sprinkle over the Cajun spice. Roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 30–35 minutes until golden and cooked through. Turn on to a serving platter and sprinkle with the parsley.

Mix the yogurt, soured cream, chives and Parmesan in a small mixing bowl. Serve the dip with the warm potato wedges.

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