Ingredients

The following ingredients have 2 Servings
  • 3 large potatoes, scrubbed clean
  • 15 ml / 1 tbsp olive oil
  • ½ tsp mustard seeds
  • ½ clove of garlic, minced
  • ½ tsp dry thyme
  • sea salt
  • 1 avocado, mashed
  • ½ clove of garlic, minced
  • juice of ½ lime
  • 1-2 tsp wasabi*
  • ½ tbsp tamari (for GF version) or soy sauce

Instruction

  • Set your oven to 225º C / 440º F.
  • Cut your scrubbed potatoes (no need to peel them unless the dirt is stubborn) into halves lengthwise and then each halve into 3 or 4 evenly sized wedges. Blot the exposed flesh with a piece of kitchen towel to get rid of excess moisture.
  • Mix all remaining wedges ingredients in a bowl. Simply brush your wedges with the oil mixture on both exposed sides. If you are not bothered about the amount of oil you use, you can also toss your wedges in oil, but you will need to use more like 3 tbsp at least.
  • Place your potato wedges (skin-side down) on a paper lined baking tray. Bake them in a hot oven for 30-40 minutes, until crip and browned nicely.
  • While the potato wedges are baking, prepare your wasabi dip by mixing all of the dip ingredients in a bowl. Add a bit of water to thin to achieve the correct consistency. Adjust seasoning to your liking.