Two potato wedges
No matter whether you're planning an elaborate menu or simply planning ahead for tomorrow Two potato wedges. This recipe comes in several decades of participating in at the kitchen. I discover that adding a couple ingredients to your recipe provides thickness into that which is usually dull. You might be on the lookout for lighter meals to create with your leftovers. Wonderful and mild Two potato wedges perfect for post-vacation. The elements within this recipe make your tongue pounding, and have become waist-friendly once you will need a'snack' following an active vacation. Employing a few components as choices, this soup has been filled with a fall and hot flavor which makes it tasty. An ideal Two potato wedges to heat up you on chilly winter days. Great for applying leftover. Serving-size is also a significant element in your diet plan. You should compare the exact amount of the food you normally eat to the serving size recorded on the label. Eating large servings or portions may result in weight gain.
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How to make Two potato wedges
Yield = 4Prep time: 0:15
Cook time: 0:40
Total time: 0:55
Ingredients
- 2 x 200g red skinned potatoes
- 1 x 300g small sweet potato, peeled
- Olive oil spray
- 2 ripe avocados
- 1 tablespoon lemon juice
- 2 spring onions, thinly sliced
- 1 tablespoon chopped coriander
Method
- Step 1 Preheat oven to 200C or 180C fan-forced, and line a large oven tray with non-stick baking paper. Cut potatoes into quarters lengthways, then cut each quarter into 3-4 wedges. Cut sweet potato in quarters lengthways, then in half crossways. Cut each piece into 3-4 wedges.
- Step 2 Arrange potatoes and sweet potato on the prepared tray. Spray with oil and bake for 40-45 mins, until tender and golden brown.
- Step 3 Carefully cut avocados in half and pull apart. Remove pits. Scoop out flesh with a spoon and mash. Add lemon juice, onion and coriander to avocado and combine. Let the wedges cool slightly, then serve with the guacamole for dipping.
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