Ingredients
Units
Scale
- 5 potatoes (skin washed)
- 2 tbsp coconut oil
- 1 tbsp dried Italian herbs
- 1 large avocado
- 1/4 cup seeds (for serving)
Instructions
- Preheat oven to 220°C and line a flat baking tray with baking paper.
- Cut cleaned potatoes into wedges and place on tray with half the coconut oil and a dusting of dried herbs. Bake for 25 minutes or until skins are crispy.
- In a bowl, combine avocado with remaining coconut oil and mash together until they form a chunky dip.
- Plate wedges with the dip dolloped on top. Sprinkle with seeds.
Notes
- Coconut oil has a high smoking point, meaning it can be used when cooking at high heats, i.e. 220°C. It also has fantastic digestive and anti-inflammatory properties, making it ideal to include in the whole family’s diet.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 807
- Sugar: 4
- Sodium: 36
- Fat: 38
- Saturated Fat: 15
- Carbohydrates: 110
- Protein: 17
