Potato Wedges & Zesty Flaxseed Guacamole
If I had to take one food on a desert island, it would be sweet potato.
Time to redefine comfort foods with this wholesome version of two comfort food classics – potato fries and chips with guac!
Delicious and indulgent foods do not have to be unhealthy, and after trying this dish, you’ll keep coming back again and again. A little easy addition of anti-inflammatory flaxseed oil takes this dish from wholesome to packing a serious nutritional punch, without even knowing it.
Small changes make a big difference to health, and eating potato wedges dipped in zesty guac is certainly a healthy choice anyone can get behind.
Flaxseed oil is an incredibly powerful plant based omega-3 that I love to include in recipes, you can read more about it here.
Potato Wedges & Zesty Flaxseed Guacamole
Gooey sweet potato chips and delicious guac… What could be better!
Serves:
8
Prep time:
20 minutes
Cook time:
40 minutes
INGREDIENTS
- 2 medium sweet potatoes, sliced into wedges
- 2 large white potatoes, sliced into wedges
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp oregano, dried
- Salt and pepper, to taste
Guacamole
- 3 medium avocados
- ¼ cup Melrose Flaxseed Oil
- ½ bunch coriander
- 2 tomatoes, finely diced
- 2 limes, zested and juiced
- 2 spring onions, finely sliced
- Salt and pepper, to taste
METHOD
- Preheat the oven to 180℃.
- Place sliced potato in a large bowl. Pour over olive oil and toss in paprika, oregano, salt and pepper. Lay out in a single layer on a large baking tray. Use two if needed. Place in the oven for 35-40 minutes until cooked in the middle and golden on the outside.
- Meanwhile prepare guacamole by mashing the flesh of the avocado in a large bowl. You don’t want to over mash, chunky is fine at this stage.
- Add in the flaxseed oil, coriander, tomato, lime, spring onion, salt and pepper. Continue to mix to combine. Serve with wedges.
Notes
- No flaxseed oil? You can use olive oil instead.