Salsa wedges

Crispy baked potato wedges topped with a fresh, fiery salsa makes a vibrant veggie side for any occasion.

 1 hour

Serves 6

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Ingredients:

  • 1 bag (1.5kg) potatoes, unpeeled, cut into wedges
  • 2 tsp (10ml) cumin seeds
  • Chilli flakes, to taste
  • 1 tsp (5ml) each smoked and regular paprika + extra to serve
  • Salt and milled pepper
  • 1-2 glugs olive oil

Salsa:

  • ¼ cup (60ml) sliced pickled jalapeño
  • 1 punnet (350g) mixed cherry tomatoes, quartered
  • Handful fresh coriander, chopped + extra to serve
  • ½ bunch spring onions, thinly sliced
  • Juice (30ml) of 1 lime

Avo cream:

  • ½ tub (125ml) sour cream
  • 1 avocado, peeled
  • Juice (30ml) of 1 lime
  • Handful fresh coriander

 

Method:

  1. Preheat oven to 220°C.
  2. Toss potatoes on a baking tray with spices, salt, pepper and oil.
  3. Roast potato wedges for 35-40 minutes until crisp and golden. 
  4. Mix salsa ingredients in a bowl and season with salt and pepper.
  5. Place avo cream ingredients in a bowl and blitz until completely smooth.
  6. Spread wedges on a platter and top with salsa and then avo cream.
  7. Sprinkle with paprika and garnish with coriander.

 

Browse more recipes here

Share

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.