Susanne likes to cook uncomplicated recipes that can be prepared at any time. The quality of the ingredients is particularly important to her, which is why she uses mainly fresh and regional products for her dishes.
Ingredients for 2-4 servings:
For the vegan cheese and potato wedges:
900 g small organic potatoes
1 tablespoon sweet paprika powder
2 tablespoons yeast extract
1 teaspoon salt
4 tablespoons olive oil
For the avocado dip:
2 soft avocados
2 tablespoons lemon juice
1 tablespoon of olive oil
salt and pepper to taste
Preparation
Preparation time: 15 minutes
Cooking time: 30 minutes
For the potato wedges:
- Preheat the oven to 200 degrees top and bottom heat.
- Clean the potatoes with a brush and water and put them in a large bowl.
- Mix the potatoes with the olive oil, paprika powder, yeast extract and salt.
- Cover a baking tray with baking paper.
- Spread the potato wedges on the baking tray.
- Bake the potatoes for 15 minutes, turn them over and bake them for another 15 minutes. (Note: If your potatoes are a bit bigger, the baking time might be a bit longer).
For the avocado dip:
- For the avocado dip, cut the avocados in half, remove the stone and scoop the flesh out of the skin with a large spoon. Crush the avocados with a fork.
- Now season the avocados with lemon juice, salt and pepper.
When the potato wedges are golden brown and crispy, take them out of the oven and serve them together with the avocado dip.
