Mayan Gold Potato Wedges with Aji Verde

Serves: 4-6

You will need
700g Mayan Gold potatoes
2 tablespoons light olive oil
Salt & freshly ground black pepper


For the dip:

4 spring onions, trimmed
1 large green chilli, de-seeded
1 clove garlic, crushed
50g bunch fresh coriander
Zest and juice of 1 lime
A pinch of sugar
4 tablespoons soured cream



Directions


1. Pre-heat the oven to Fan 200°C/Gas Mark 6. Cut each potato lengthways into about 8 wedges and place in a large roasting tin. Add the oil and seasoning and toss well to mix. Roast for 35 minutes, stirring after 15 minutes until the potatoes are golden and crisp.

2. To make the dip: place everything in a food processor with a good grinding of salt and pepper. Blitz on the pulse setting until you have a smooth sauce. Season the sauce to taste and spoon into a serving bowl. Chill until required.

3. To serve: tip the hot potato wedges onto a large platter and place the dip on one side. Serve immediately.





This unique variety of potato is exclusive to Tesco, available to buy from December to February. Recipe courtesy of Mayan Gold.



Related recipes
Posted 9th Apr 2015

Nutty Cinnamon & Berry Granola

Nutty Cinnamon & Berry Granola


Posted 26th Mar 2014

White Chocolate & Fruit Breakfast Muffins

White Chocolate & Fruit Breakfast Muffins


Posted 26th Jan 2016

French Toast with Berries & Syrup

French Toast with Berries & Syrup


July issue on sale 7th June

Subscribe to our newsletter