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| Oven Baked Potato Wedges with Pesto Yoghurt |
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This recipe appeared on Week 3 of Nataniël's Festive Kitchen 2007 and the theme was: Keep It Cool (Featuring: Clover Super M)
Serves: 4 portions |
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| Ingredients |
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4 large potatoes, cut into even wedges
1 punnet of plain yoghurt or sour cream
3 tblsps pesto |
| Preparation method |
- Place the potato wedges on a baking sheet an bake for 30-45 minutes at 180ºC
- Mix pesto into yoghurt or sour cream
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