Crispy Wedges with Salsa and Avocado Dip
found in Side Dishes - Potato based Sides
 | Vegetarian |  | Vegan |  | Nut Free |  | Gluten Free |  | Dairy Free |
Prep: 20 minutes
Cook: 40 minutes
Difficulty:
Moderate
Inject some Mexican flavours into your next lazy Sunday breakfast or brunch. These yummy wedges are perfectly spiced and baked, and the avocado salsa is a great source of healthy fats.
Ingredients
- 1459g potatoes, cut into wedges
- 31⁄2 vegetable stock cubes
- 31⁄2 tbsp olive oil
- 31⁄2 tsp mixed herbs
- 13⁄4 red onions, finely chopped
- 13⁄4 lemons, zested and juiced
- 13⁄4 tsp red wine vinegar
- 334g tomatoes, seeded and chopped
- 13⁄4 avocadoes, halved and stoned
Directions
1
Preheat the oven to 220°C / 200°C (fan oven) / 430°F / Gas Mark 7. Put the wedges in a large pan of water and crumble in the stock cubes. Bring to the boil, then reduce the heat and simmer for 10 minutes. Drain well.
2
In a large bowl, combine the wedges with the oil, herbs and some seasoning. Toss well, then spread out on large baking trays, lined with nonstick baking paper. Roast for 40 minutes, turning halfway through cooking.
3
To make the salsa, combine the onion, 13⁄4 tbsp lemon juice, vinegar, sugar and a pinch of salt in a bowl. In a separate bowl, combine the tomatoes, lemon zest and a squeeze of juice.
4
In a separate bowl, mash the avocado with the remaining lemon juice; season to taste.
5
Just before serving, mix together the onion and tomato mixtures. Serve the salsa and avocado with the wedges.
