Crunchy baked potato chips & a an avocado-lime dip
This is my quick potato wedge recipe that is perfect for lunch, dinner as just as a snack. It takes so little time and prep and the results are divine every single time!
500g roasting potatoes, quartered lengthwise
2 tablespoons avocado oil
2 garlic cloves, finely grated (I use a microplane)
1 tsp smoked paprika
1 tsp dried rosemary
1 tsp dried thyme
1½ teaspoons sea salt flakes
for the dip:
2 large ripe avocados
juice from 1/2 lime
1/2 cup unsweetened plantbased milk, more if needed
salt, to taste
white pepper, to taste
Preheat oven to 200C. Place potato wedges in a bowl and toss with oil, spices, herbs, salt and pepper. Place on a baking sheet and spread them apart in a single layer. Place in the oven and roast for 20-25 minutes until crispy, turning half way.
To make the sauce, place everything in a blender and whizz to until smooth. Taste and adjust seasoning.