Paprika Sweet Potato Wedges with Minted Feta Yogurt

Back at the wheel.

I’m back.

Although you might not have noticed, I’ve been away from the blog for a little while—not gone entirely, just absent from this space.

Was it something terrible that pulled me away? A catastrophe that pried my fingers from the keyboard? Fortunately not. It was the arrival of a tiny, eight-week-old miniature poodle puppy we named Bernard. He completely consumed my attention for a few weeks, leaving little room in my head for food, blogging or much else (sorry, girlfriend).

Just in case you’re curious, here’s our mischievous little bundle of joy in all his fluffy glory:

One small note for anyone thinking of getting a puppy: they are really hard work at the start. The early weeks are a relentless mix of exhaustion and pure, sky-blue delight—lots of love, fluff and the wonderful feeling that you’ve gained a new companion.

Right, back to food. Over to Gavin in the kitchen…

A tale of two dishes

Is this one recipe or two? The photos make it look like a single dish, but the two components stand perfectly well alone.

On one side, there are sweet potato wedges dressed in smoky paprika, a squeeze of lemon, a hint of chilli, garlic and olive oil. If you stopped there, you’d already have a satisfying dish. You could cut the wedges thinner to make chip-like fries and dip them in mayo (depending on how you feel about mayo).

On the other side is a minted feta yoghurt — a cool, tangy counterpoint that works like a tzatziki-style dip. Use it with crudités or spoon it over the wedges. They’re two complementary parts: you can serve them together or enjoy them separately.

Confession: I made this dish several times before photographing it, tweaking details each time. For some reason the components just felt right together, so I kept refining them until they matched.

Below is the recipe, presented clearly for your cooking pleasure.

---