potatowedges

Recipe: POTATO WEDGES

Image source: Photographer Dave Gleeson

Greek Style Potatoes with Tzatziki and Roast Tomato Ketchup

There aren’t too many kids who don’t like chips with tomato sauce. This is a good alternative to deep frying the potatoes and serving them with a sauce that’s full of sugar and preservatives. The tzatziki is a good way of sneaking in yoghurt and cucumber instead of the sour cream that normally accompanies a bowl of wedges.


INGREDIENTS

250 grams Greek yoghurt

½ continental cucumber or 1 Lebanese cucumber, grated

½ cup mint, roughly chopped

Salt and pepper

 

500 grams Roma tomatoes, halved

2 tbs olive oil

30ml apple cider vinegar

30 grams brown sugar

1 tbs tomato paste

Salt and pepper

 

2 kg unwashed potatoes

2 sprigs rosemary, stripped

8 cloves garlic

100 ml olive oil

100 ml lemon juice

100 ml water

Salt and pepper


METHOD

• Mix together the yoghurt, cucumber and mint and season with salt and pepper. (For a thicker tzatziki, scrape the mixture into a sieve lined with a clean dish cloth and sit over a bowl in the refrigerator for a couple of hours.)

• Cut the tomatoes in half lengthwise and place cut side up on a baking tray lined with baking paper. Drizzle with olive oil and roast for
30 minutes at 180
°C. Cool slightly, then puree in a food processor with the vinegar, sugar, tomato paste and salt and pepper. For a fine ketchup, pass through a sieve with the back of a spoon. Ketchup will keep in the fridge for up to two weeks.

• Scrub the potatoes and cut off any bad spots or blemishes (don’t peel them, the skins are where all the minerals are) and cut lengthwise into wedges.

• Mix in a bowl with the olive oil, lemon juice, water, garlic, rosemary and salt and pepper.

• Lay out in a single layer on baking trays lined with baking paper and pour over any excess liquids.

• Bake for around 45 minutes at 190°C, turning the wedges about half-way through cooking so they crisp evenly.

• Serve the potatoes hot with separate bowls of tzatziki and ketchup for dipping.

About the Author /

matt@innoosamagazine.com.au

Matt Golinski is a highly regarded chef with a passion for simple, produce-driven cuisine based on seasonal, fresh local ingredients. He is an active member of the Slow Food movement, a champion of artisan producers and a generous mentor to keen young chefs. He is the Food and Culinary Tourism Ambassador for the Gympie region; Ambassador and Advisory Executive Chef for Peppers Noosa; and a festival favourite.

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