Spicy Potato Wedges with a Minty Avocado and Yogurt Dip

Spicy Potato Wedges with a Minty Avocado Yogurt Dip, by Kitsunetsuki Kitchen

It’s no secret that I am a big fan of potatoes. Strangely, though, I’ve never really been one to make my own chips, of any kind. I’m more of a mashed potato or potato farl kinda gal. I’m not sure what brought on the sudden desire to make potato wedges that I’ve been feeling in the last few days, but once I started playing around with spices and coconut oil I was converted–this is a very fun way to cook. I’m also a little bit in love with the minty avocado and yogurt dip I devised to go with the wedges (avocado and potato in one meal! heaven!) so I’ll definitely be using it with other spicy food soon. Anyway, the recipe is below, it serves (roughly) four people, and I think it’s great.

Spicy Potato Wedges with a Minty Avocado Yogurt Dip, by Kitsunetsuki Kitchen

You’ll need:

For the potatoes:
750g-1kg potatoes
30g vita coco coconut oil
10g olive oil
2 tsp paprika
1 tsp cumin
1/2 tsp hot chilli powder
4 tsp parsley
1 tsp salt
black pepper
For the dip:
Half a large avocado or a whole small avocado
60ml soya yogurt
5-10g fresh mint, chopped
1 large garlic clove, minced
1 tsp lemon juice
1/4 tsp salt.

Spicy Potato Wedges with a Minty Avocado Yogurt Dip, by Kitsunetsuki Kitchen

Method:

1) Preheat the oven at 180C.
2) Slice each potato into 8 wedges, and boil in salted water in a large pan for 5 minutes.
3) Prepare the flavouring: blend or mix with a pestle and mortar the coconut oil, olive oil, paprika, cumin, chilli, parsley, salt and black pepper. You can, of course, adjust the ratio of coconut oil to olive oil: you don’t have to use olive oil at all, but I find a small amount of it helps the wedges get nice and crispy! You can also add more chilli here depending on how hot you like your food, and how how your chilli powder is.
4) Drain the potatoes, and put them back in the large pan. drizzle the spice and oil mix over the potatoes and stir in so all the potatoes are coated–if you’re just using coconut oil and no olive oil, your quite-solid mix will melt over the potatoes at this point.
5) Spread the potatoes out on a tray and bake for 25-35 minutes, giving them a bit of a shake every now and then.
6) While the potatoes are in the oven, blend or mix with a pestle and mortar the avocado, yogurt, lemon juice, minced garlic and salt.
7) When the potatoes are nice and crisp, serve in a big bowl with the dip, and enjoy!

Spicy Potato Wedges with a Minty Avocado Yogurt Dip, by Kitsunetsuki Kitchen

This recipe is an entry into the #Swearbyit challenge with Vita Coco. Find more great coconut oil recipes and tips on using coconut oil at www.swearbyit.com

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  1. […] recently. Potatoes, potatoes, potatoes. I’ve been eating potato farls for breakfast and spicy potato wedges with friends, and have been thinking a lot about attempting to make gnocchi from scratch again (I […]



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