Chunky potato wedges with avocado and tomato dip

Suitable from 12 months. Makes three portions



For the wedges:

2 medium potatoes

1 tbsp olive oil

1 tsp mixed herbs 

Sprinkling of salt (optional; leave out for children)

1 tsp of paprika 

For the dip:

2 medium avocados

150g cream cheese

Two medium fresh tomatoes, peeled, de-seeded and diced

1/2 a small onion, finely chopped (optional)

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.