Roasted Potato Wedges With A Trio Of Dips - cooking recipe

Ingredients

800 g potatoes, scrubbed and cut into wedges
2 tbsp olive oil
100 g Mexican salsa
2 None tomatoes, deseeded and chopped
2 None spring onions, trimmed and sliced
30 g bacon lardons
150 g soured cream
1 tbsp chopped chives, plus extra sprigs to garnish
None None cayenne pepper, to season
100 g feta, crumbled
20 g pitted green olives, sliced
150 g creme fraiche
1/2 None lemon, zest and juice
1 tbsp tbsp chopped thyme, plus extra leaves to garnish

Preparation

Preheat the oven 400\u00b0F. Place the potatoes on a large baking sheet, season with salt and freshly ground black pepper. Drizzle with the oil and toss well to coat. Roast for 30 mins, turning occasionally.
For chunky salsa dip, place the Mexican salsa in a bowl, stir in the tomato and scallions.
For bacon sour cream dip, heat a non-stick frying pan, add the lardon bacon and stir-fry for 4-6 mins until crispy. Remove and drain on paper towel. Allow to cool. Stir most of the lardons into the sour cream with the chopped chives. Garnish with the remaining lardons and extra chive sprigs. Season with cayenne pepper.
For feta and olive dip, mix the feta in a bowl with the olives, creme fraiche, the lemon juice and most of the zest and most of the chopped thyme. Garnish with the remaining zest and chopped thyme.
Serve the dips with the potato wedges. Garnish with the extra thyme leaves.