Ingredients

The following ingredients have 6 Servings
  • 35 ozs large, waxy potatoes (unpeeled, cut into thin wedges)
  • 3 Tbsps Oil
  • 1 tsp Chili powder
  • 1 Tbsp salt
  • 1 tsp ground Black pepper
  • 0.5 small onion (finely chopped)
  • 1 fresh chili pepper (finely diced)
  • 1 Lime (juiced)
  • 0.5 bunch fresh cilantro (finely chopped)
  • 1 ripe Avocado (flesh removed)

Instruction

  • Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and grease a baking tray with oil.
  • Mix together the chilli, salt and pepper. Sprinkle half of it on the baking tray and place the potatoes on top. Roast for 20 minutes. Test with a fork to see if they are done.
  • To make the dip place the avocado flesh, lime juice and coriander in mixer and blend. mix the puree with the onions and chilli pieces. Season with salt and ground black pepper and garnished coriander leaves.
  • Transfer the dip to a bowl, sprinkle the potatoes with the remaining spice mixture and serve in glasses lined with serviettes.