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Tuesday, 2 April 2013

Moroccan style roast potatoes with coriander yoghurt


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!


  • 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)


  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.

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