Over three and a half years ago, I asked my daughters which among the dishes I’ve cooked for them they liked best. Alex chose the baked salmon with buttered vegetables; for Sam, it was the baked creamy chicken with potatoes.
A little over two years ago, Sam turned vegetarian. Last Christmas Eve, she asked me to cook for her a vegetarian version of the baked creamy chicken and potatoes that she loved so much. Instead of frying the potatoes in butter, I tossed them in olive oil and baked them directly. And, in place of cream, I used yogurt. For some reason, something sour makes potatoes even more tasty.
Baked potato wedges with yogurt and cheese
- 3 large large potatoes peeled and cut into wedges
- 2 tablespoons rock salt
- 2 tablespoons olive oil
- ground black pepper
- 1/2 cup yogurt
- 1 large large onion cut into thin rings
- 1 cup grated cheese
- 1/4 cup cold butter cut into small cubes
- sliced scallions to garnish
- Place the potato wedges in a bowl. Dissolve the salt in a cup of water and pour over the potatoes. Pour in enough water to cover. Cover and leave to soak for an hour.
- Preheat the oven to 375F.
- Drain the potatoes. Pat dry with a kitchen towel.
- Arrange the potato wedges in a single layer in a baking dish. Pour in the olive oil. Stir to coat each wedge with oil. Sprinkle generously with ground black pepper.
- Bake for 30 minutes or until the potato wedges are done and lightly browned.
- Remove the baking dish from the oven. Scatter the onion rings on top of the potato wedges. Sprinkle with salt and pepper. Pour in the yogurt. Sprinkle in the cheese. Drop in the cubes of cold butter.
- Bake for another 10 minutes or until the yogurt is bubbly and the cheese is melted.
- Garnish with sliced scallions before serving.
Holiday break is over. It’s back to work for most; it’s back to regular programming for me.