Potato Wedges with Yogurt Dip and Guacamole

Ingredients

• 8 potatoes
• 1 tsp chili powder
• Salt
• black pepper (freshly ground)
• 1 tsp thyme (finely chopped)
• 5 tbsp oil
• 150 g yogurt
• 0.5 lime
• 2 tbsp chives (rosettes)
• 1 Garlic clove
• 0.25 tsp turmeric
• 0.5 cup crème fraîche
• 0.25 tsp cumin
• 0.25 tsp chili powder
• Salt
• black pepper (freshly ground)
• chives rosettes (for sprinkling)
• 1 onion
• 1 chili pepper
• 2 Avocados
• 1 Lime
• 0.5 bunch cilantro
• Salt
• black pepper (freshly ground)
• thyme (for garnish)

Instructions

1. 1.

   Wash potatoes under running water, brush off any green spots, then cut them lengthwise into wedges. Blanch the potato wedges in boiling salted water for about 8 minutes, then drain and let dry.

2. 2.

   Whisk oil with chili powder, thyme, salt, and pepper. Spread the wedges on a baking sheet and drizzle with the seasoned oil. Bake in a preheated oven at 250°C (or under the grill on the second rack from above) for about 5-7 minutes, flip, then bake another 5-7 minutes.

3. 3.

   For the yogurt dip, mix yogurt with turmeric, crème fraîche, and chili powder. Peel garlic. Squeeze lime juice. Stir chives into the yogurt mixture and add the pressed garlic, lime juice, salt, and pepper to taste. Serve in a bowl and sprinkle with extra chives.

4. 4.

   For the guacamole, finely chop onion. Wash chili peppers, slit lengthwise, deseed, and dice very small. Peel avocados, cut them in half, remove the pit, and scoop out the flesh. Squeeze lime juice. Rinse cilantro, dry, and finely chop leaves. Combine avocado flesh with lime juice and cilantro in a blender and puree. Mix the purée with onion and diced chili. Season with salt and pepper. Garnish with cilantro leaves.

5. 5.

   Arrange the potato wedges on plates, serve the yogurt dip and guacamole in small bowls alongside.