Chunky potato wedges with avocado and tomato dip

Method

• step 1

  Preheat the oven to 200°C.

• step 2

  Wash and dry the potatoes, then cut them into wedges, leaving the skins on. You should get 6-8 wedges from each potato.

• step 3

  Place the wedges evenly on a greased baking tray and brush with the olive oil. Alternatively, pop the oil in a clean plastic bag, add the wedges and shake vigorously until each piece is coated, before placing them on the tray.

• step 4

  Sprinkle the herbs, salt (if using) and paprika over the wedges.

• step 5

  Bake on each side for 20 minutes, or until golden brown.

• step 6

  While the wedges are cooking, cut the avocados in half lengthways, remove the stones and scoop out the pulp.

• step 7

  Mash the pulp and stir in the cream cheese, tomato, onion (if using) and lemon juice. Serve with the hot wedges.