Potato Wedges With Tzatziki Dip
Harvesting potatoes is like finding buried treasure – and with a bit of luck you’ll have struck gold under your potato patch too. There really is nothing as satisfying as eating your own potatoes, especially when they’re made into spicy, crunchy treats like this! There’s no need to peel the potatoes either – when you’ve grown them without chemicals, you know all you’re getting is simply the goodness that’s there under the skin.
If you’ve got lots of fresh herbs like coriander, basil or mint, you could make a herby dip instead of the tzatziki. Just add a little mayonnaise and herbs to the yogurt rather than the cucumber.
Ingredients
Per pair of children
For the tzatziki
¼ cucumber
3 tablespoons (60ml) of natural yogurt
¼ clove of finely chopped garlic
1 teaspoon of lemon juice
1 teaspoon of chopped dill or oregano
2 teaspoons of olive oil
salt and pepper
For the potato wedges
1 large potato
1 level teaspoon of paprika (for colour and a bit of spiciness)
1 teaspoon of dried herbs
a pinch of salt
black pepper
1 tablespoon of olive oil
