Chunky potato wedges with avocado and tomato dip
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3
Ingredients
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 tomatoes, peeled, 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.