Cheesy Potatoes with Sweetcorn and Cajun Yoghurt

Cheesy Potatoes with Sweetcorn and Cajun Yoghurt

Ready in 40 minutes Serves 4
This dish most recently appeared in My Veggie for Four on Sunday, January 20, 2019.

Ingredients

Potatoes

  • 800g potatoes
  • 200g smoked cheese

Corn

  • 2 corn cobs

Veggies

  • 1 pack baby capsicums
  • ½ pack green beans
  • ½ pack baby spinach

To Serve

  • 1 pack Cajun yoghurt
  • 1 bunch chives, chopped

Steps

  1. Prep and cook potatoes Preheat oven to 230°C. Dice potatoes 2cm and toss on a lined oven tray with a drizzle of oil. Season and roast for about 25 minutes, until golden and tender.
  2. Prep and cook corn Peel corn and cut into 2cm rounds. Toss on a second lined oven tray with a drizzle of oil and season. Roast in oven, below potatoes, for about 15 minutes, swap trays half way through cooking. Grate cheese.
  3. Finish potatoes Once potatoes have roasted, remove from oven and sprinkle with grated cheese. Return to oven, on top rack, for about 5 minutes, until golden and melted. Prep
  4. Prep veggies Thinly slice capsicums and beans. Roughly chop spinach. Toss together in a bowl with a drizzle of oil and vinegar. Season.

Nutritional Information

Energy 2187 kj
523 kcal
Protein 24.8g
Carbohydrate 48.2g
Fat 24.2g