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Composition Vickys Chilli & Lime Potato Wedges with Cheese, Gluten, Dairy, Egg & Soy-Free:
- Provide 4 large gold or baking potatoes
- You need 2 tsp grated lime zest
- Make ready 2 tbsp - lime juice
- Get 1/2 tsp - onion powder
- Give 1/4 tsp garlic powder
- Require 1/4 tsp for chilli powder
- Prepare 2 tbsp - olive oil
- You need 1 tbsp of finely chopped coriander/cilantro (optional)
- You need 1 of salt & pepper to taste
- Give 1 - spray oil for baking tray
- Need 60 grams - vickys cheddar coconut cheese, frozen before grating, or any dairy cheese you prefer (optional)
- Give 1 each - salsa, guacamole & sour cream for dipping (see my profile for a dairy-free sour cream recipe)
Vickys Chilli & Lime Potato Wedges with Cheese, Gluten, Dairy, Egg & Soy-Free making:
- Preheat the oven to gas 7 / 220C / 425°F. Line a baking tray with foil and spray with some oil
- Place the lime zest, juice, olive oil, chilli powder, garlic powder and onion powder in a large zip lock bag. Using your fingers, squeeze the mixture around in the bag until everything is well combined
- Scrub the potatoes and pat dry. Cut them in half lengthwise then quarter the halves lengthwise to make wedges about half an inch thick. Add the potato wedges to the zip lock bag, seal, and toss to coat
- Put the potatoes on the baking tray, sprinkle with salt & pepper and bake for 25 minutes. Remove from oven and sprinkle with the grated cheese. Return to oven and bake for another 10 minutes or until the cheese has melted
- Sprinkle with the chopped coriander and serve with the sides. Great as a snack or an accompaniment to another dish such as enchiladas, fajitas etc
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