Potato Fries with Dip
8,6 / 10
- 6 ⅔ cups baking potatoes (cut into wedges)
- 2 Tbsps sunflower oil
- 1 cup Cucumber (chopped)
- 4 Tbsps Chives
- 1 ⅛ cups Greek yogurt (10 % fat)
- lemon juice (from 1/2 a lemon)
Heat the oven to 220C (200C fan) 400F, gas 6.
Put the potato wedges into a roasting pan, drizzle over and season with salt and ground black pepper.
Roast for 20 minutes, turn and cook for 20 more minutes until golden-brown.
Mix together most of the cucumber, most of the chives, the yogurt and lemon juice and season with salt and ground black pepper.
Spoon into a bowl and garnish with the cucumber, radishes and chives.
Finally sprinkle the chopped parsley over the potato wedges and serve them with the dip.