Salsa wedges

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.

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