Country Potatoes with Dips

Ingredients

• 800 g potatoes
• 0.5 tsp chili powder
• 2 tbsp finely chopped parsley
• Salt
• black pepper (freshly ground)
• 3 tbsp oil
• 150 g yogurt
• 0.5 lime
• 2 tbsp chives sprigs
• 1 Garlic clove
• 1 tsp turmeric
• 2 tbsp Sour cream
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt
• black pepper (freshly ground)
• chives sprigs (for garnish)
• 75 g ketchup
• 50 g mayonnaise
• a splash lemon juice
• 0.5 tsp horseradish
• Cayenne pepper
• Salt
• 2 tbsp tomato cubes

Instructions

1. 1.

   Preheat the oven to 220°C (428°F) with both fan and top heating.

2. 2.

   Wash the potatoes under running water, brush off any green spots, then cut them lengthwise into wedges. Boil in salted water for about 10 minutes until almost tender, then drain and let them dry.

3. 3.

   Whisk the oil with chili powder, parsley, salt and pepper. Toss the potato wedges on a baking tray with this chili oil mixture. Roast in the oven for about 10 minutes until golden brown, flip and roast for another 5–10 minutes until done.

4. 4.

   For the yogurt dip mix yogurt with turmeric, sour cream and chili powder. Peel the garlic. Squeeze lime juice. Stir in chives sprigs and press the garlic into the mixture. Season with lime juice, salt and pepper, serve in a bowl and sprinkle with extra chives.

5. 5.

   For the tomato dip whisk ketchup with mayonnaise and horseradish, then season with lemon juice, salt and cayenne pepper.

6. 6.

   Serve the potato wedges together with both dips.