Salsa wedges

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

 1 hour

Serves 6


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  • 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


  • 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



  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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