Curried Wedges with Minted Yoghurt Cucumber Topping
Transform your snack or side dish game with these Curried Wedges with Minted Yoghurt Cucumber Topping—a tantalizing blend of bold flavors and refreshing contrasts. Crispy, oven-baked potato wedges are coated in an irresistible mix of curry powder, paprika, and spices for layers of warmth and spice, while the cooling minted yoghurt cucumber topping provides the perfect tangy and herby balance. Easy to make in under an hour, this recipe is a great option for a crowd-pleaser appetizer, a satisfying side, or even a light meal. Whether you drizzle, dip, or dollop, this duo of spiced potatoes and creamy topping will have everyone coming back for more. Perfect for those looking for spiced potato wedges, mint yoghurt dips, or healthy snack ideas!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 3 tablespoons Olive oil
- 2 teaspoons Curry powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Plain yoghurt
- 2 tablespoons Fresh mint leaves
- 0.5 medium Cucumber
- 1 teaspoon Lemon juice
- 1 small Garlic clove
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and cut them into thick wedges. No need to peel unless desired.
In a large bowl, mix the olive oil, curry powder, paprika, salt, and black pepper to create a spice coating.
Add the potato wedges to the bowl and toss until they are evenly coated with the spice mixture.
Line a baking tray with parchment paper or foil and spread the wedges out in a single layer, ensuring they do not overlap.
Bake the wedges in the preheated oven for 30-35 minutes or until golden brown and crispy, flipping them halfway through cooking for even browning.
While the wedges bake, prepare the minted yoghurt cucumber topping. Finely chop the mint leaves and grate the cucumber.
In a medium bowl, combine the yoghurt, chopped mint, grated cucumber, lemon juice, and a finely minced garlic clove. Mix well.
Taste the yoghurt mixture and adjust seasoning if necessary with a pinch of salt or extra lemon juice.
Once the wedges are done baking, remove them from the oven and let them cool for 2-3 minutes.
Serve the curried wedges hot, with the minted yoghurt cucumber topping on the side for dipping or drizzling.
Nutrition Facts
Calories |
1303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3978 mg | 173% | |
| Total Carbohydrate | 188.0 g | 68% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 23.0 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 4910 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
