Spicy Potato Tray Bake
March 11, 2026
Add colour and craveable heat to roasted potato wedges with the addition of bell peppers and Schwartz Spicy Seasoning. Served with a cooling yoghurt sauce and garnished with diced avocado and sliced spring onions— a perfect side dish for mains like grilled salmon.
Add colour and craveable heat to roasted potato wedges with the addition of bell peppers and Schwartz Spicy Seasoning. Served with a cooling yoghurt sauce and garnished with diced avocado and sliced spring onions— a perfect side dish for mains like grilled salmon.
Key products
Instructions
Instructions
- Pre-heat oven to 200°C / 400°F / 180°C Fan / Gas Mark 6.
- Place the peppers for the dip on a large tray and roast for 30 minutes until well roasted and slightly charred.
- Once the peppers for the dip are cooked, place in a high-speed blender with the remainder of the dip ingredients and blend until smooth. Set aside.
- In a large bowl, mix the potato wedges, with olive oil, salt and spicy seasoning until evenly coated.
- Decant potato wedges in a single layer on a large baking tray, lined with baking paper.
- Bake in the centre of the pre-heated oven for 30 minutes, after 30 minutes add the peppers and toss everything together. Bake for another 20 minutes until everything is cooked through and slightly charred.
- Once cooked mix the Greek yoghurt and lemon juice in a small bowl (let down with a little cold water if needed). Drizzle a little over the tray bake, reserve the rest and serve in a bowl on the side. Scatter avocado and spring onion over and serve with the dip on the side, in a bowl.
