Chunky potato wedges with avocado and tomato dip
Delicious finger food for your toddler which can also be enjoyed by the rest of the family. Suitable from 12 months
For the wedges
- 2 Medium potatoes
- 1tbsp Olive oil
- 1tsp Mixed herbs
- A pinch of salt(optional; leave out for children)
- 1tsp Paprika
For the dip
- 2 Avocados
- 150g Cream cheese
- 2 Medium tomatoespeeled, deseeded and diced
- ½ Small onion
- 15ml Lemon juice
Method
step 1
Preheat the oven to 200°C.
step 2
Wash and dry the potatoes, then cut them into wedges, leaving the skins on. You should get 6-8 wedges from each potato.
step 3
Place the wedges evenly on a greased baking tray and brush with the olive oil. Alternatively, pop the oil in a clean plastic bag, add the wedges and shake vigorously until each piece is coated, before placing them on the tray.
step 4
Sprinkle the herbs, salt (if using) and paprika over the wedges.
step 5
Bake on each side for 20 minutes, or until golden brown.
step 6
While the wedges are cooking, cut the avocados in half lengthways, remove the stones and scoop out the pulp.
step 7
Mash the pulp and stir in the cream cheese, tomato, onion (if using) and lemon juice. Serve with the hot wedges.