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Paprika Wedges with Chorizo & Garlicky Yogurt

A delicious and hearty dish combining crispy potato wedges seasoned with smoked paprika, savory chorizo, and a creamy garlicky yogurt dip.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Mediterranean, Spanish
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Potato Wedges
  • 800 g Duchy Organic British Potatoes, scrubbed Cut into wedges
  • 3 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tbsp dried thyme
  • 2 x 60g diced chorizo To be added in the last 10 minutes of cooking
For the Garlicky Yogurt
  • 300 g No.1 Strained Natural Greek Yogurt
  • 1 clove garlic, peeled Finely minced
  • 0.5 lemon juice
For Serving
  • 100 g kale Served wilted

Method
 

Preparation
  1. Preheat the oven to 200°C (400°F).
  2. Cut the scrubbed potatoes into wedges and place them in a mixing bowl. Add the olive oil, smoked paprika, dried thyme, and a pinch of salt. Toss until evenly coated.
  3. Arrange the potato wedges on a baking sheet in a single layer and roast in the oven for about 40 minutes, or until golden and crispy, turning halfway.
  4. While the potatoes are cooking, prepare the garlicky yogurt by mixing the strained yogurt with the minced garlic, lemon juice, and a pinch of salt. Stir until smooth.
  5. In the last 10 minutes of cooking, add the diced chorizo to the baking sheet with the potatoes to cook through.
Serving
  1. Serve the roasted paprika wedges topped with chorizo and a side of garlicky yogurt and wilted kale.

Notes

Best served hot from the oven. Allow guests to customize their servings with extra yogurt and kale.