Spicy potato wedges with avocado dip

Chip Week 2013 / 18 February 2013

This retro classic is a perfect alternative to canapés at a drinks party.

Preparation time

10 minutes

Cooking Time

25 minutes

Serves

4



Ingredients

  • 4 medium floury potatoes, such as Desiree or King Edwards (about 1kg)
  • 2 tbsp olive oil
  • ½ tsp chilli powder
  • ¼ tsp ground ginger
  • 1 tsp ground coriander
  • coarse salt

For the avocado dip

  • juice of 1 lime
  • 1 tsp sweet chilli sauce
  • a pinch of dried chilli flakes
  • 2 ripe avocados
  • drizzle of extra virgin olive oil
  • salt and black pepper


Method

1. Preheat the oven to 200°C/fan 180°C/gas 6.
2. Cut the potatoes into thin wedges.
3. Mix together 2 tbsp olive oil with the chilli powder, ground ginger and ground coriander. Add the potatoes and toss gently. Season with coarse salt and tip on to a non-stick baking sheet.
4. Roast the potatoes, shaking now and again for 25 – 35 minutes or until the wedges are soft and golden brown.
5. Mix together half the lime juice, sweet chilli sauce and chilli flakes.
6. Halve the avocados and remove the stones.  Scoop out the avocado flesh and mash with the remaining lime juice and oil. Keep the avocado skins for serving the dip.
7. Add the lime juice and chilli mix and mash lightly. Stir the coriander leaves through the mix. Spoon the mixture into the avocado skins.




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