Chunky Potato Wedges with Guacamole and Salsa

13. May, 2009

This is a very healthy snack, perfect as a light lunch or a starter before the barbecue. I always make my own guacamole and salsa although if you prefer you can buy some from the health food store. This is the perfect way to use up potato skins!

Note that you will need to bake the potatoes for almost one hour.

E-mail recipe

Print recipe

Add to Favourite Recipes

A very healthy snack, perfect as a light lunch or starter

0 comments

This recipe is:

Egg free
Gluten free
Lactose (dairy) free
Nut free
Vegan

Chunky Potato Wedges with Guacamole and Salsa

Serves 2 people as a light snack

Ingredients

2 x 150 grams (5¼ oz) potatoes
1 teaspoon coconut oil mixed with 1 teaspoon water
1 teaspoon salt (Himalaya or sea salt)
Guacamole (home made or from a health food store)
Salsa (home made or from a health food store)

Preparation

Place baking parchment on a baking tray.
Wash the 2 potatoes and place them on the baking parchment.
Grill or bake them at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 45-55 minutes. Do not peel the potatoes.
Remove the potatoes from the oven (leave it on). Allow to cool slightly (they will be extremely hot).
Cut the potatoes carefully into wedges (be cautious, potatoes can get very hot!).
With a small spoon carefully scoop out the flesh, leaving about 5 millimetres/0.2 inches of the flesh.
Arrange the potato skins on the baking parchment (skin side down).
In a small bowl mix the coconut oil and water.
With a basting brush, brush the wedges with the coconut oil/water mixture.
Sprinkle 1 teaspoon salt over the wedges.
Bake the wedges at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 15-20 minutes.
Serve with guacamole and salsa.

Tips

You can use a variety of spices and herbs. Try pepper, paprika, cumin, rosemary, basil, thyme and more.
You can also bake/grill sweet potatoes this way, they will be very deliciuos and sweet.