Crunchy baked Potato Wedges & Avocado Sour cream Chives Dip

These Wedges are super crisp and crunchy, even though they are baked. The Avocado Dip is super easy to make with very less ingredients in just a few min and absolutely delicious with these crunchy potatoes.

What you need:

1 pound of starchy Potatoes
3 tbsp Olive Oil
2 tbsp Sea Salt
1 tsp ground Black pepper
1 tsp dried ground Rosemary
1/2 tsp Garlic powder
2 tsp ground Paprika
3 tbsp Cornflour

Wash and cut the Potatoes into Wedges. Heat a large enough pot with Water and 1 tbsp of salt. Bring it to a boil. Cook the Wedges for 10 min. Discard the water and add the wedges to a bowl. Preheat your oven to 220C or 425 F. Then mix in one by one into the wedges: The Oil, then spices and then the Cornflour. Lay the Wedges out on a baking tray, prepared with an parchment paper. Spread the Wedges out on the tray, keep them apart as much as possible and space allows. Bake the Wedges for about 15-20 min. (depending on your oven). Keep an eye on them. Enjoy!

Tip: Sprinkle some fresh cress over the Wedges right after the baked!

Avocado Dip

What you need:

1 large Avocado
200 gr or 7 oz of Sour Cream
Salt & Pepper
1/2 Lime
bundle of fresh chives

Take out the pit out of the Avocado. Scoop the flesh into a bowl and mash it with a fork. Add the sour cream and blend with an immersion blender to all is well combined. Season with Salt & Pepper to your liking. Squeeze the Lime into the Dip. Taste it if you need more Salt or Pepper! Finely cut the Chives, and add the to the Dip.
Serve with the Crunchy Wedges.

2 replies to “Crunchy baked Potato Wedges & Avocado Sour cream Chives Dip

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