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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.
Servings: 4


halloumi potato wedges

  • 800g/4 large baking potatoes
  • 1 flat tbsp cornflour
  • 1/4 pack halloumi finely grated

sumac yoghurt

  • 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.

for the yoghurt

  • Mix all the ingredients and season with ¼ teaspoon flaky salt.