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Moroccan style Roast Potatoes & Coriander yoghurt Recipe


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     Moroccan style Roast Potatoes & Coriander yoghurt

Category   Salads - Soups - Sidedishes
Sub Category   Quick Meals

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)

1.Slice par-boiled potatoes into large wedges. 2.Mix pesto and olive oil well, then drizzle over potatoes and toss to coat well. Donít worry if potatoes break apart a little bit. 3.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. 4.For coriander yoghurt dressing- chop the coriander leaves finely, then mix with the yoghurt and season with salt and pepper.

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