John Myers
Potato Wedges with Guacamole
The perfect potato wedges with guacamole recipe with a picture and simple step-by-step instructions.
- 500 g Potatoes triplets
- 3 tbsp Rapeseed oil
- 0,5 tsp Paprika powder
- 3 medium sized Tomatoes
- 1 small Fresh shallot
- 1 medium sized Red chilli pepper
- 2 medium sized Fresh avocado
- 8 Stems Fresh coriander
- 1 Fresh lime
- 1 small Clove of garlic
- Salt and pepper
- Wash the potatoes, pat dry and cut lengthways into quarters. Mix with rapeseed oil, paprika powder and a little salt, spread on a baking sheet lined with baking paper and cook in the oven at 200 ° C for about 35-40 minutes.
- Cut the tomatoes crosswise, scald briefly with boiling water, rinse with cold water, peel, quarter, core, remove from the stalk and cut into small pieces.
- Cut the avocados lengthways all around until the knife hits the stone. Twist the halves against each other and separate. Remove the stone and put aside. Remove the pulp from the peel with a spoon and mash with a fork. Halve the lime, squeeze out the juice and mix it with the avocado (cut the remaining half into wedges).
- Peel off the shallot and garlic clove, cut into small pieces. Wash the chilli pepper, pat dry, cut in half lengthways, remove the stones and partitions as well as the stem base. Chop the pulp very finely.
- Pluck the coriander leaves from the stems and chop finely. Mix the tomatoes, shallots, chilli pepper, garlic and coriander into the avocado mousse. Salt and pepper. Arrange the potato wedges with the guacamole on plates and serve garnished with the remaining lime wedges.
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