Wedges Potatoes

• 500g organic potatoes, waxy
• 2 tbsp olive oil
• 1 1/2 tsp paprika powder, sweet and sour
• 2 sprigs of rosemary, pluck the needles
• 1/2 tsp harissa spice or chili flakes (optional)
• Sea salt & pepper

Vegan tzatziki

• 200g vegan yogurt - e.g. Alpro Skyr Style or crème fraîche from New Roots
• 1/4 of a medium organic cucumber, grated
• 1 garlic clove, pressed
• 1 handful of fresh organic dill, finely chopped
• 1 handful of fresh organic parsley, finely chopped
• 1 teaspoon organic lemon juice
• 1 tsp olive oil
• Herb or sea salt & pepper

In addition

• 1/2 pack of Luya Nuggets, available in the Coop (not gluten-free)

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1. Preheat the oven to 200 degrees top/bottom heat. Line two baking trays with baking paper.
2. Wash the potatoes and cut into wedges with the skin on. For even more crispiness, soak the slices in cold water for a quarter of an hour. Remove, rinse the slices and pat dry with a clean tea towel.
3. Place the potato wedges in a bowl with the olive oil and spices and mix everything together well. Place the marinated potatoes next to each other on the prepared baking tray with a little space between them and bake for approx. 30-40 minutes until golden brown and crispy. Open the oven door occasionally during the baking process so that the moisture can escape.
4. Place the Luya nuggets on the second prepared baking tray and after 15 minutes baking time, place the nuggets in the oven with the potatoes and bake until crispy.
5. In the meantime, wash the cucumber and herbs thoroughly for the tzatziki. Grate the unpeeled cucumber, season well with salt and set aside for approx. 5-10 minutes. In the second step, place the grated cucumber in a sieve with a bowl underneath and squeeze out the excess liquid. Place the squeezed cucumber in a bowl. The leftover liquid can be used for a fresh smoothie, for example. Add the yoghurt, garlic, lemon juice, olive oil, spices and herbs to the bowl and mix everything well. Taste and season if necessary.
6. Remove the crispy baked nuggets and wedge potatoes from the oven and serve with the tzatziki.