Is there anything better than dunking chips into dips? The sweetness from the potato and the cajun coating on the crunchy baked wedges works so well with the cool creamy ranch dip. Yeeeha!
Delish as a snack, side dish or be like Amy and hoover the lot up on their own for dinner 😂
These tasty thangs are vegan, gf, paleo and alround good for ya. The wedges being baked not fried totes means you can eat as much as ya bloody want..
Secrets to getting those crunchy crusts we all love: Cut the potatoes into thinish wedges, we don’t won’t fatties here. Soak the wedges in water to draw out the starch. Season with salt after cooking as salt draws out moisture. Arranging wedges in a single layer on the baking tray prevents ‘steaming’ and coating the wedges in cornstarch before cooking (arrowroot or tapioca if paleo) is the secret ingredient.
Keep scrollin and get dippin ✌️
CAJUN SWEET POTATO WEDGES WITH AVO RANCH DIP
Ingredients
Wedges
- 3 medium sweet potatoes (780ish grams) cut into ¼ inch wedges
- 2-3 tbsp cornflour (use tapioca/arrowroot for paleo)
- Cajun seasoning, I used homemade (below) If you used store brought you may need to alter the amount used.
- 4 tbsp rapeseed or melted coconut oil
- Pink Himalayan sea salt
Avocado ranch dip
- 1 medium soft avocado
- ½ cup almond yogurt, i used Nush which you can pick up in most supermarkets.
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 2 tsp fresh chives, chopped
- 1-2 tsp lemon juice
- ¼ tsp pink Himalayan salt
- 1/8 tsp black pepper
Cajun seasoning
- 2.5 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- ½ tbsp dried thyme
- ½ tbsp dried oregano
- ½ tbsp cayenne
- ½ tbsp ground black pepper
Instructions
- For the wedges. If you have time, soak the potatoes for at least an hour or up to overnight. This helps crisp them up by removing some of the starch. If not give them a rinse.
- Preheat the oven to 200c
- If making the Cajun seasoning, add all ingredients together in a small bowl and give it a good stir.
- Drain the potatoes and pat completely dry with paper towels. Bung in a large bag along with the starch flour and shake till they’re all nicely coated. Shake off any excess and place into a large bowl. Add in the oil and HALF the Cajun seasoning. Toss till coated.
- Whack onto a large greased tray or line with parchment paper. Lay each wedge flat side down in one layer (you don’t want to over crowd or have them laying on top of one another)
- Place into the preheated oven on the middle shelf for 25-30mins, take out, flip over and cook for another 15-20 mins or until brown and crispy. Everyone’s oven is different!
- While that’s cooking, crack on with the dip. Bung all the ingredients into a blender and blitz till smooth. Add almond milk or water to thin slightly down if needed.
- Once the wedges are cooked allow to cool for 5 on the baking tray- this helps with the crispness. Sprinkle with a decent amount of salt then it’s time to dig and dip in!
