Tuesday, February 1, 2011

Sunset Wedges & Sour Cream

3 sweet potatoes, skins on
2 large baking potatoes, skins on
3 tbsp olive oil
1 tsp cajun spices
2 tbsp chopped fresh parsley

2/3 cup greek yogurt
1/4 cup sour cream
1/4 cup chopped fresh chives
2 tbsp freshly grated parmesan cheese

Cut the sweet potatoes in half, then cut each half into 4 wedges and place in a large mixing bowl. Cut the baking potatoes in half, then cut each half into 6 thick wedges and place in the bowl. Drizzle with olive oil, then toss well to coat all the potato wedges.

Transfer the potatoes to a large baking sheet or oven tray in a single layer. Sprinkle on the cajun spices. Roast in a preheated 400'F oven for 30 - 35 minutes, until golden and cooked through. Turn onto a large serving platter and sprinkle with parsley.

Mix yogurt, sour cream, chives and Parmesan in a small mixing bowl. Serve the dip with the warm potato wedges.

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