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🍽️ Potato Wedges with Yogurt Dip and Guacamole

499 kcal · 30 min · 4 servings

Ingredients

• 8 potatoes
• 1 tsp. chili powder
• salt
• pepper (from the mill)
• 1 tsp thyme (finely chopped)
• 5 tbsp oil
• 150 g yogurt
• 0.5 lime
• 2 tbsp chive rings
• 1 clove of garlic
• 0.25 tsp turmeric
• 0.5 cup crème fraîche
• 0.25 tsp cumin
• 0.25 tsp chili powder
• salt
• pepper (from the mill)
• chive rings (for sprinkling)
• 1 onion
• 1 chili pepper
• 2 avocados
• 1 lime
• 0.5 bunch cilantro
• salt
• black pepper (from the mill)
• thyme (for garnishing)

Instructions

1. 1. Wash the potatoes under running water and scrub them clean.
2. 2. Cut the potatoes lengthwise into large wedges.
3. 3. Boil the potato wedges in salted boiling water for about 8 minutes.
4. 4. Drain the potatoes and let them drip dry.
5. 5. Mix the oil with chili powder, thyme, salt, and pepper.
6. 6. Place the potato wedges on a baking sheet.
7. 7. Toss the potatoes in the chili oil on the tray.
8. 8. Preheat the oven to 250 degrees Celsius.
9. 9. Bake the potatoes in the preheated oven on the second rack from the top for 5 to 7 minutes.
10. 10. Turn the potatoes over after the first baking time.
11. 11. Bake the potatoes for another 5 to 7 minutes.
12. 12. Mix the yogurt with turmeric, crème fraîche, and chili powder.
13. 13. Peel the garlic.
14. 14. Squeeze the lime.
15. 15. Cut the chives into fine rings.
16. 16. Set aside the chive rings for later.
17. 17. Stir the remaining chive rings into the yogurt mixture.
18. 18. Press the garlic into the yogurt mixture.
19. 19. Add the lime juice to the yogurt mixture.
20. 20. Season the dip with salt and pepper.
21. 21. Fill the yogurt dip into a small bowl.
22. 22. Sprinkle the dip with the reserved chive rings.
23. 23. Peel the onion.
24. 24. Finely chop the onion.
25. 25. Wash the chili peppers.
26. 26. Slice the chili peppers lengthwise.
27. 27. Remove the seeds from the chili peppers.
28. 28. Dice the chili peppers very finely.
29. 29. Peel the avocados.
30. 30. Cut the avocados in half lengthwise.
31. 31. Remove the pits from the avocado halves.
32. 32. Separate the avocado flesh from the skin.
33. 33. Cut a lime in half.
34. 34. Squeeze the lime.
35. 35. Wash the cilantro.
36. 36. Shake the cilantro dry.
37. 37. Finely chop the cilantro leaves.
38. 38. Place the avocado flesh in the blender.
39. 39. Add the lime juice to the blender.
40. 40. Add the chopped cilantro to the blender.
41. 41. Puree the avocado mixture in the blender.
42. 42. Mix the avocado puree with the chopped onion.
43. 43. Stir the diced chili pieces into the guacamole.
44. 44. Season the guacamole with salt and pepper.
45. 45. Garnish the guacamole with fresh cilantro leaves.
46. 46. Arrange the baked potato wedges on plates.
47. 47. Fill the dips into small bowls.
48. 48. Serve the potatoes with the dips.

Nutrition per serving

• kcal: 499
• Protein: 8 g · Fett/Fat: 34 g · Carbs: 40 g