Roasted Potato Wedges and Potato Salad
This roasted potato recipe makes for a great appetizer. Make a couple of extra potato wedges and you can make a delicious potato salad right afterward!
- Potato wedges (amount at your discretion)
- Massel Chicken Style Stock Powder
- Olive Oil
- Sea Salt
- Greek Yogurt
- Optional: black pepper, blue cheese and/or bacon
Roasted Potato Wedges:
Cut desired amount of potatoes into wedges and place of baking tray.
Toss in olive oil and Massel Chicken Style Stock Powder until the potatoes are thoroughly coated.
Bake in oven for about an hour at 200°C/400°F (cooking time will depend on the thickness of the wedges). The outside should be crispy and inside tender.
Sprinkle with just a touch of sea salt to finish.
Roasted Potato Salad:
Leftover potato wedges are tossed with equal amount of Greek yogurt and mayonnaise, enough to coat all the wedges.
Add finely chopped green onions, chives and dill.
Optional: Add lots of black pepper, blue cheese and/or bacon.