Crispy potato wedges with avocado salsa

June 24, 2009 (Last Updated: January 11, 2019)
Crispy potato wedges with avocado salsa recipe

A delicious side! 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.


Send this to a friend