Caramelised halloumi potato wedges
Make healthy potato wedges dramatically better with a crispy halloumi coating, roasted until caramelised. Dip in thick, cooling yoghurt seasoned with tangy sumac, fresh lemon and garlic.
halloumi potato wedges
- 800g/4 large baking potatoes
- 1 flat tbsp cornflour
- 1/4 pack halloumi finely grated
- 250 g Greek yoghurt
- 1 tsp sumac
- 1/2 clove garlic crushed
- squeeze lemon juice
for the wedges
Preheat the oven to 200°C. Cut the potatoes into wedges and toss with the cornflour until evenly coated.
Roast for 25 minutes, until the potatoes are lightly browned and just tender when poked with a knife. Take the wedges out of the oven and toss with the grated halloumi. Return to the oven for a further 10 minutes, tossing halfway through, until the cheese is evenly caramelised and very crispy. Season with a tiny bit of flaky salt and plenty of pepper and serve.