1. 10:00 - 15:00 Brandon Leigh
  2. 15:00 - 19:00 Tim Thabethe

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Who doesn’t love potato wedges?

Nobody, that’s who!

No time?

No problem!

Check out these three easy, last-minute recipes.

They’re quick to make and cannot fail.

The basics

  • 8 potatoes, cut into wedges

  • olive oil

  • salt and milled pepper

  • Toss potato wedges with oil and seasoning.

  • Roast in a preheated 200 C oven until golden - about 45 minutes

Serve with one of the following dips and toppings…

Green chilli and parmesan

  • 2 green chillies, very finely chopped

  • about ½ cup (125ml) grated parmesan

  • handful parsley, finely chopped

  • Mix all ingredients together and scatter over potatoes.

Garlic and herb mayo

  • handful each basil, parsley and coriander

  • 2 fat cloves garlic

  • 1/2 cup (125 ml) full cream yoghurt

  • ¼ cup (60 ml) mayonnaise

  • salt and milled pepper

  • Blitz herbs and garlic in a food processor.

  • Add yoghurt and mayo and season to taste.

  • Blend and serve with potato wedges

Sundried tomato and olive dip

  • 240 g packet sundried tomatoes in vinaigrette

  • ½ cup (125 ml) Kalamata-style olives, depipped

  • juice of ½ lemon

  • 2 Tbsp (30 ml) olive oil

  • 1-2 Tbsp (15-30 ml) yoghurt

  • handful basil or parsley

  • salt and milled pepper

  • Drain vinaigrette off tomatoes and reserve for a salad at a later stage. Blitz all ingredients together and serve with potato wedges.

(Serves 6)

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