Potato Dippers with Guacamole & Salsa


For the wedges

  • 6 large baking potatoes
  • 1-2 tbsp vegetable oil
  • Paprika, to sprinkle

To serve

  • 150g pot soured cream
  • 2 tbsp freshly chopped chives
  • 170g pot salsa dip

For the guacamole dip

  • ¼ red onion, finely chopped
  • 1tbsp red wine vinegar
  • 3 avocados
  • 1 red chilli, finely chopped
  • 1 tomato, finely chopped
  • Juice of 1 lime
  • 2 tbsp freshly chopped coriander
  • Salt and freshly ground black pepper


  1. Preheat the oven to 200°C/180°C fan oven/gas mark 6. Cut the potatoes into six or eight wedges each and put in a roasting tin. Brush with oil and sprinkle with paprika. Roast for 30-40 minutes until golden and cooked through.

  2. Put the red onion in a small bowl and add the vinegar. Set aside to marinate. This helps to soften and take out the sharpness of the onion.

  3. Halve the avocados and remove the stone. Use a spoon to scoop the flesh into a bowl and add the chilli, tomato and lime juice. Mash well with a fork. Then add the coriander and seasoning and mash again. Spoon into a serving bowl.

  4. Spoon the soured cream into a serving bowl. Sprinkle with the chopped chives. Put the salsa dip into a separate bowl.

  5. Arrange the potato wedges on a large platter and serve with all the dips.