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Ingredients
4 large potatoes, scrubbed vegetable oil spray sweet chili sauce for dipping CORIANDER YOGURT DIP ¼ cup/45 g/1 1/2 OZ low, fat natural yogurt 1 tablespoon chopped fresh coriander freshly ground black pepper

Instructions
1046 kilojoules 249 Calories per serve High Fibre Low Fat 3 serves carbohydrate Oven temperature 200°C, 400°F, Gas 6 1. Cook potatoes in boiling water for 6 minutes. Drain and cut into wedges. 2. Place wedges on a baking tray lined with nonstick baking paper, spray lightly with oil and bake for 15-20 minutes or until wedges are crisp and golden. 3. To make dip, place yogurt, coriander and black pepper to taste in a bowl and mix to combine. Serve wedges with dip and sweet chili sauce. Serves 2- 3 For a smoky flavour cook the eggplant (aubergines) on a preheated barbecue grill until skins are charred and flesh is soft. These healthy potato wedges make a great snack or are delicious as a side dish to a main meal. Not only do these potato wedges taste delicious, but they have the added benefit of being lower in fat and salt than the commercially prepared varieties.