Roasted potatoes wedges + Honey-mustard yoghurt Aioli (V + gf)


There is no denying the fact that deep-fried potato is adored all around the globe. I myself love potatoes in all kind of fried form and I can't even begin to tell you how guilty I feel soon after eating it. These ultimate roasted potato wedges are made with almost no oil and they taste so good that you will be amazed! It hardly requires any effort and cooks in no time. Tastes as good as the fried one or may be even better, so my husband says!


This is probably one of those recipes which my husband has been secretly wanting me to try for over a year now. I can very well pass it on lack of time but if I am being honest, I wasn't quite sure about the end-result. I wasn't sure if oven-roasted wedges could compete with oil laden wedges. I finally tried my hand at making roasted potato wedges and they tasted glorious! Family members asked me to start making another batch as soon as they tasted them . They relished these wedges as much as they relish my Margherita Pizza which is made with home-made Pizza dough and pizza sauce!


I served the wedges with yoghurt based honey-mustard aioli which tasted outrageously good! Aioli is flavoured mayo. I substituted mayo with hung curd for a healthier version and used classic combination of honey-mustard which I had never tried before. I love the kick of mustard and sweetness of honey which evens out the sharp tang of mustard. It tastes sooo good! I am hooked to it.


For dinner, I marinated cottage cheese with left-over sauce and barbecued it in oven. Dinner was Cottage cheese tacos with mango salsa. Food like this makes my boring weekday dinner appetizing! Stay tuned for this recipe. It is going to be live soon!

You can serve these wedges with your favorite dip/sauce too. Yoghurt-pesto aioli, yoghurt-ketchup aioli, roasted tomato salsa, mango salsa, Marinara sauce, coriander chutney, tzatki are some of the dips which will go really well with roasted potato wedges.

P.S. - Earthy flavor of almost burnt garlic in the oven is just too beautiful!


These healthy, crispy and soft in the center potato wedges with almost no oil

Pair well with burgers, sandwiches, drinks, roasts.
Make for an easy and healthy appetizer for parties.
Become a healthy snack when hungry.

Serving- 1-2 people
Type- Appetizer/Snack/Side dish
Diet- Vegetarian, Gluten-free, Vegan

Ingredients

5-6 large potatoes
1-2 Tbsp Oilve oil/Regular cooking oil
1/2 Tsp salt
1/2 Tsp black pepper powder
1 Tbsp chopped garlic

Yoghurt Aioli

1/2 Cup hung curd
1 Tbsp mustard sauce
1 Tsp honey
salt
1/2 tsp red chilli flakes

Method

Pressure cook potatoes on medium heat till 1st whistle comes. Turn off gas.

Let pressure cooker stand for 10 minutes. Release rest of the steam and carefully open it.

Strain all the water and peel off potato skin.

Cut each potato into two halves length-wise and then cut each half into chunky wedges.

Transfer wedges in a bowl. Add olive oil, salt, black pepper and chopped garlic. Give a good toss to coat all the wedges evenly.

Transfer onto a baking tray at bake in a pre-heated oven at 220 degrees Celsius for 15-20 minutes or till wedges are golden brown and crispy.

Garnish with fresh chopped mint and serve with Aioli dip.

For Aioli dip 

Strain yoghurt for at-least an hour to get thick consistency.

Whisk together yoghurt, mustard, honey, salt, pepper and chili flakes.

Taste and adjust.


Some additional tips

Do not go on the color of dip and think that its not too mustardy. Adding more mustard to get the bright yellow colour will make it too pungent and inedible  (I clicked pictures in the evening so dip looks less brighter than how it really looks!)

Potatoes can be par-boiled in a boiling pot of water too for 10 minutes.

Strain all the water and make sure they are dry before cutting into wedges.

Turn potato wedges once while cooking to ensure both sides get crispy and golden brown.

Do not overcrowd the baking tray with too many potato wedges. They should be in single layer and not overlapping each other.

Add other seasonings like mixed dried herbs, red chili powder, cayenne pepper for variation in flavour.


If you try this recipe, don't forget to take a picture and share with me. Hashtag me as #fascinatingfoodworld on Instagarm, Facebook and Pinterest. I would love to have your feedback!

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If you are looking fore more appetizer, try these