Potato wedges are great tasting on their own and are the perfect finger food for any occasion. This recipe features a spiced version. Serve it with avocado sauce (recipe below), or check out the sauces from our Sauces section. Since this recipe leaves the skins intact, be sure to wash the potatoes thoroughly to remove any dirt.
Preheat the oven to 180°C (356°F).
In a bowl, combine the potato wedges with smoked paprika, coriander powder, turmeric powder, cumin powder, and chili powder.
Drizzle the coconut oil over the potatoes, add salt and pepper, and mix thoroughly to ensure an even coating.
Line a baking tray with vegetable or parchment paper and arrange the potato wedges in a single layer.
Bake for 30 to 40 minutes, or until the wedges become crisp.
While the potatoes bake, prepare a dip by mashing two ripe avocados with orange juice, lemon juice, and black Himalayan salt until smooth.
Once the potatoes are done, serve them on a plate with the prepared dip on the side and garnish with freshly chopped mint leaves.
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