• Be game time ready with this delicious Crispy potatoe wedges with avocado salsa recipe that works as a side or snack! The crunch of these golden crispy potato wedges with avocado salsa just can’t be beaten. Perfect with the creamy dip.

    Crispy potato wedges with avocado salsa

    Serves: 4
    Cooking Time: 1 hr 15 mins


    • 6 potatoes, cut into wedges
    • 20ml (4 tsp) avocado oil
    • salt, to taste
    • 2 avocados
    • 10ml (2 tsp) lemon juice
    • 2 spring onions, chopped
    • 1 small red chilli, seeded and finely chopped
    • salt and freshly ground black pepper, to taste
    • a pinch of paprika
    • fresh basil leaves, to garnish



    Preheat the oven to 200°C.


    Toss the potato wedges in the oil, sprinkle with the salt and bake until cooked and crunchy, about 40 – 60 minutes.


    Peel the avocados and either mash with a fork or in the blender, depending on how chunky or smooth you prefer the salsa. Add the remaining ingredients, except for the paprika and basil.


    Sprinkle the wedges with paprika and serve hot with the salsa. Garnish with basil.


    To drink: This dish is a challenge to match, but Vergelegen White should leave your palate satisfied.

    ALSO SEE: Vegan nachos with bean and avocado salsa

    Vegan nachos with bean-and-avocado salsa