Here we have used only potatoes, but you could add sweet potato wedges into this mix or even butternut. This basic recipe is a great snack to make at home even for the laziest of cooks and highly satisfying when eaten fresh from the oven. Either snack on it or add it to your main meal.
Recipe extracted from Olami, written by Nirit Saban
About Olami
“Olami was established in 2016, but has been running as a catering and deli kitchen for the past six years under the former name of Sababa. With the new name change I decided to create a global menu, combining my love for travel, different cultures, art, dance and music and using food as a medium and a base to create, recreate and explore.I am constantly inspired by things around me which is so important; acknowledging the magnitude of life itself has taken me 360 degrees in all aspects of food and food preparation and yet what my heart desires and craves almost always is the simplest, most wholesome glorious meal.”
OLAMI potato wedges with 3 dips
Ingredients
- 8 medium potatoes
- Salt
- Freshly ground black pepper
- Olive oil
- Rosemary and garlic (optional)
- Herby yoghurt dip
- 6 tablespoons Greek yoghurt
- Zest and juice of half a lemon
- 1 tablespoon chopped dill
- 1 tablespoon chopped parsley
- Salt
- Freshly ground black pepper
- Olive oil drizzle
- Chilli and chive tahina dip
- 250 ml tahini
- 125 ml water
- Juice of 2 lemons
- Salt
- 1 green chilli, finely sliced
- 10 chive stalks, finely sliced
- Pinch of paprika
- Olive oil drizzle
- Letcho
- 2 tablespoon sunflower oil
- 2 onions, sliced
- 3 yellow pepper, sliced
- 3 red peppers, sliced
- 3 cloves garlic
- 1 tablespoon tomato paste
- 1 tablespoon sugar
- Pinch of salt
- Freshly ground black pepper
- 150 ml water
Instructions
In a large pot bring water to the boil, add a generous pinch of salt and boil potatoes for 8–10 minutes or until soft. Allow to cool for at least half an hour and then cut them in wedges. Cut the potato in half and then every half into 3 or 4.
Preheat the oven to 220°C.
Once all your wedges are cut, in a large mixing bowl marinate them generously with olive oil, salt and black pepper, lay them onto a baking tray that is lined with baking paper. Lower the temperature of your oven and roast at 200°C for 20–35 minutes until the wedges are golden and crispy in some parts.
While the potatoes are roasting, prepare your dips.
Yoghurt dip: In a mixing bowl, add the yoghurt, lemon zest and juice, dill, parsley, salt and black pepper. Mix, drizzle with olive oil and set aside.
Tahina dip: In a mixing bowl add the tahini, water, lemon juice, salt and garlic and mix to a beautifully smooth texture. Add the sliced chilli and chives, sprinkle some paprika and drizzle over some olive oil at the end. Set aside.
Letcho: In a frying pan fry the onion for 3 minutes, then add the sliced peppers, garlic, tomato paste, sugar, salt, black pepper and water and simmer for 20 minutes.
Notes
Letcho is a healthy alternative to ketchup. You can blend it after cooking to achieve the same texture as well or keep it rustic as we usually do, and have it as an essential stock item in the fridge.
Olami is available at all major bookstores from mid-October and will retail for R330.
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
