potato wedges with zhough & feta

Yum! This dish was actually inspired by George Calombaris, who serves chips with feta and oregano at his restaurant Jimmy Grants. The combination of the herby zhough with the salty feta and crispy yet soft potatoes is just an absolute match made in heaven.


For the potatoes: 
600 g waxy potatoes (cut into wedges and parboiled)
2 tbsp olive oil
salt & pepper to taste
Strong feta (crumbled)

For the zhough: 
1 bunch of coriander (leaves and stalks), roughly chopped
1/2 bunch Parsley (leaves only), roughly chopped
1 tsp coriander seeds, ground
1/2 tsp cardamom
1 fresh  jalapeño
salt & pepper to taste
juice of half a lemon
80 ml olive oil


1. To make the zhough, combine all ingredients and blend to a smooth puree using a handheld blender stick blender. 

2. BBQ the potatoes on a hot charcoal grill loosely wrapped in some foil (you could also do it directly on the grill to get those lovely charcoal marks), until crispy and browned to your liking. 

3. Sprinkle generously with the crumbled feta, serve with the zhough and dip away!