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


  • 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.