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Rustic Wedges with a Sesame Dip

For the Dip:Directions:
  1. Cut the white potatoes into wedges (no need to peel them) and place in a pan, cover with water and bring to the boil, simmer for 5-10 minutes until they begin to soften. Remove from the heat and drain.
  2. Cut the sweet potatoes into wedges.
  3. Mix the paprika, cumin seeds and salt with the oil and place all the wedges in a large bowl, cover them with the oil mixture and stir until they are all covered.
  4. Mix the seeds in with the potatoes.
  5. Spread the wedges out on a large baking tray and cook in a preheated oven for 40 minutes at 200oc (180oc fan assisted). Turn them once during the cooking time to ensure they cook evenly.
  6. For the dip, mix all the ingredients together to form the dip, decorate with some extra seeds.