Kokova Magazine

This retro classic is a perfect alternative to canapés at a drinks party; your friends won’t be going home hungry!

The Choice Chip Awards 20th - 26th February 2012 are brand new for 2012 and we want you, the nation's chip lovers, to get voting!

Prep: 10 minutes
Cook: 25 minutes
Serves: 4

Ingredients

For the spicy wedges:

• 4 medium floury potatoes, such as Desiree or King Edwards (about 1kg)
• 2 tbsp olive oil
• ½ tsp chilli powder
• ¼ tsp ground ginger
• 1 tsp ground coriander
• coarse salt

For the avocado dip:

• juice of 1 lime
• 1 tsp sweet chilli sauce
• a pinch of dried chilli flakes
• 2 ripe avocados
• drizzle of extra virgin olive oil
• salt and black pepper

Procedure

• Preheat the oven to 200°C/fan 180°C/gas 6.
• Cut the potatoes into thin wedges.
• Mix together 2 tbsp olive oil with the chilli powder, ground ginger and ground coriander.
• Add the potatoes and toss gently. Season with coarse salt and tip on to a non-stick baking sheet.
• Roast the potatoes, shaking now and again for 25 – 35 minutes or until the wedges are soft and golden brown.
• Mix together half the lime juice, sweet chilli sauce and chilli flakes.
• Halve the avocados and remove the stones.
• Scoop out the avocado flesh and mash with the remaining lime juice and oil.
• Keep the avocado skins for serving the dip.
• Add the lime juice and chilli mix and mash lightly.
• Stir the coriander leaves through the mix. /li>
• Spoon the mixture into the avocado skins.