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Spicy Roasted Potato Wedges with Avocado Dip

SERVES: 4 • TOTAL TIME: 1 HOUR 20 MINUTES

Ingredients:

  • 1 kg potatoes

  • 2 tbsp olive oil

  • 2 tsp tabasco sauce

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 2 tbsp lime juice

  • Reduced fat light sour cream, to serve


Avocado Dip:

  • 2 medium ripe avocados

  • 2 tbs lime juice

  • Salt and ground black pepper

Directions:

  1. Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Scrub potatoes and cut lengthways into 1-2cm thick wedges. Place onto a clean tea towel and pat dry.

  2. Combine oil, tabasco, cumin, coriander and lime juice in a large bowl. Add potatoes and toss well to coat in mixture. Place wedges, skin side down, in a single layer on baking trays. Bake, turning once, for 50 to 55 minutes until crisp and golden.

  3. Meanwhile, to make avocado dip, peel, deseed and chop avocados. Place into a bowl. Add lime juice. Using a fork, mash until smooth. Season with salt and pepper to taste. Serve avocado dip with wedges and sour cream.

This recipe is courtesy of Sydney Markets.

Download Recipe Here:

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