Ingredients
- 3 (about 650g) Red Jacket potatoes
- 1 large (about 550g) orange sweet potato (kumara), peeled, halved crossways
- 2 tablespoons water
- Olive oil spray, to coat
- Salt & freshly ground black pepper
- 210g (3/4 cup) low-fat natural yoghurt (Attiki brand)
- 2 tablespoons sweet chilli sauce
- Salt & freshly ground black pepper
Directions
- Step 1
Preheat oven to 230°C. Line a large baking tray with a layer of non-stick baking paper.
- Step 2
Cut potatoes and sweet potato into 1.5cm-thick wedges. Place potatoes in a large oven bag with water, adjusting until they are 2-3 deep when the bag is laid flat. Twist the opening to close.
- Step 3
Place the bag directly on the microwave turntable and cook on High/ 800watts/100% for 7-8 minutes or until firm but tender.
- Step 4
Use scissors to snip one corner of the bag and drain. Carefully untwist the bag, and spread potatoes on the lined tray in a single layer. Spray potatoes with olive oil spray to lightly coat.
- Step 5
Roast in preheated oven for 15 minutes or until lightly browned. Turn the potatoes and spray with olive oil to lightly coat. Roast for a further 15-20 minutes or until tender and crisp.
- Step 6
Meanwhile, to make the sweet chilli yoghurt, combine the yoghurt and sweet chilli sauce in a small bowl. Taste and season with salt and pepper.
- Step 7
Season wedges with salt and pepper and serve immediately with the sweet chilli yoghurt.
Serving size: 6
Recipe courtesy of taste.com.au