Baked Potato Wedge & Yogurt Dip

Potatoes are one of the most favorite comfort foods ever existed. My daughter loves potatoes and loves to eat them in any shape or form. This recipe is one of her favorites. I usually like to make food as healthy as possible instead of frying the potatoes I decided to bake them. Potatoes are high in carbohydrates, and rich in energy-producing. I wanted to add extra flavor and taste to the baked potatoes, so I decided to make a yogurt dip to bring more excitement to the dish.

Ingredients for the Dip

• 3 cup plain yogurt
• 3 tablespoon Herb infused hot sauce (you can use any of your favorite hot sauces)
• 3 tablespoon Chili Garlic sauce
• 3 tablespoon olive oil
• 3 tablespoon sumacs
• 1 tablespoon black pepper
• 1 tablespoon cumin
• 1 cup cilantro

Ingredients for the potato

• 9 to 10 potato washed and cut into wedges
• Salt as preferred
• 2 tablespoon black pepper
• 2 tablespoon cumin
• 2 tablespoons sumacs
• 4 tablespoons olive oil

Instruction for the dip

In a medium-sized bowl add plain yogurt, Herb infused hot sauce (you can use any of your favorite hot sauces) Chili Garlic sauce, olive oil, sumacs, black pepper, cumin, and cilantro. Mix all the ingredients well and enjoy.

Instruction for the potato

Heat the oven to 400 degrees. Wash the potato and cut into wedges leaving the skin on, and then add them to a greased cookie sheet. Greased with 2 tablespoons of olive oil. Add salt, black pepper, cumin, sumacs, and olive oil mix well, and organize the potatoes in rows on a cookie sheet. Put in the oven for about 30 to 40 minutes or until cook

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