Spicy Wedges with Quick Yoghurt Dipper

25 April 2016 By

Ingredients (serves 4-5)


Yoghurt dipping sauce

  • 1 cup natural yoghurt
  • 1 grated Lebanese cucumber with liquid squeezed out
  • 1 tablespoon of chopped mint
  • Optional: a little chopped chilli if you like spice or half a teaspoon of ground cumin


  1. Heat the oven to 180-200˚C
  2. Slice potatoes into wedges
  3. Toss in a bowl with the mixed Latasha’s Kitchen Tandoori Sauce/Marinade and oil
  4. Spread out the coated wedges on a large tray (optional − cover with a sheet of baking paper)
  5. Bake for 35 minutes
  6. Mix all the yoghurt dipping sauce ingredients and put in a bowl

Portion plating for a meal

  • This recipe forms a ¼ of a plate of the lower GI carbohydrate
  • Add ¼ plate of a protein rich food eg steak, fish, chicken, eggs or legumes
  • ½ plate of salad or cooked vegetables

Spicy Wedges with quick yoghurt dipper plating