Moroccan style roast potatoes with coriander yoghurt

INTRODUCTION

I regularly use pesto to flavour my roast chicken and other meats – it gives a fantastic thick coating of intense flavour and colour, and is such an easy way to marinade your food.

In this simple recipe suggestion, I used Mediterranean Delicacies‘s Casablanca Pesto to coat my chunky potato wedges: a Moroccan-style red pesto made from sun-dried tomatoes, olives, green jalapeño chilli, lemon juice, capers, and spices. I 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!

INGREDIENTS

• 6 large potatoes (whole), par-boiled for about 20-25 minutes


• 125 g Medi Deli Casablanca Pesto


• 6 T (90 ml) extra virgin olive oil


• salt flakes and freshly ground black pepper


• 175 ml plain yoghurt


• half a punnet of fresh coriander leaves (about 15 g)

HOW-TO

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 coriander yoghurt dressing: chop the coriander leaves finely, then mix with the yoghurt and season with salt and pepper.