Moroccan-style roast potatoes with coriander yoghurt

Moroccan cooking

A twist on roasted potatoes.

Ingredients:

6 large potatoes (whole), par-boiled for about 20-25 minutes
125 g Medi Deli Casablanca Pesto
6 T (90 ml) extra virgin olive oil
salt flakes and freshly ground black pepper
175 ml plain yoghurt
half a punnet of fresh coriander leaves (about 15 g)
Method:

Slice par-boiled potatoes into large wedges.
Mix pesto and olive oil well, then drizzle over potatoes and toss to coat well. Don’t worry if potatoes break apart a little bit.
Season coated potatoes well with salt and pepper, then place in a pre-heated oven at 200 C for 15-20 minutes, or until browned on the edges. Serve hot with coriander dressing.
For coriander yoghurt dressing: chop the coriander leaves finely, then mix with the yoghurt and season with salt and pepper.

Cooking

Food & Drink