Potato Wedges Recipe
Ingredients
3 large potatoes, scrubbed and cut into wedges
1 tbsp oil
1 tbsp paprilza
For the Guacamole
1 avocado, peeled and roughly mashed
1/2 chilli, finely chopped
Grated zest
Juice of 1 lime
2 tbsp chopped fresh coriander
salt and freshly ground black pepper, to taste
For the Tomato Salsa
125 g (4oz) cherry tomatoes, roughly chopped
1/2 small red onion, chopped
1 tbsp chopped fresh parsley
Directions
Cook the potato wedges in boiling water for 5 minutes.
Drain well.
Toss together the potato wedges, oil, and paprika, then place on a foil-lined baking sheet and grill under a preheated hot grill for 4-5 minutes, until crisp and golden.
Drain well.
Toss together the potato wedges, oil, and paprika, then place on a foil-lined baking sheet and grill under a preheated hot grill for 4-5 minutes, until crisp and golden.
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