Potato wedges with two dips
- Age: 2–3 years (Little cook)
- Texture: Finger food
- Prep: 8 min
- Cook: 30 min
- Makes: 2 adults and 2 children
Ingredients
- 3 potatoes, in wedges
- 1 tbsp olive oil
- 1 tsp mild paprika
- 3 tbsp plain yoghurt
- 3 tbsp passata
- 1 pinch oregano
Contains: Milk
Method
- Your child tosses the wedges in the oil and paprika. Roast at 220 °C for 30 minutes, turning once.
- Stir the oregano into the passata for one dip; yoghurt is the other.
- Cool the wedges before serving.
Safety: Cool before serving.
Storage: Best fresh.
Tip: Jobs for small hands: tossing wedges in oil. Two dips means two reasons to eat a potato.
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