Kids come home hungry from school and this afternoon snack is a great alternative to a sugary baked good. Play around with the wedges, these are lovely made with sweet potato and carrots too.
5 potatoes, washed with skin left on
4 tbsp coconut oil
1 tbsp dried Italian herbs
1/4 cup seeds for serving
Method of preparation:
Step 1: Preheat your oven to 220c and line a baking tray with greaseproof paper.
Step 2: Cut the potatoes in to wedges and place on the tray with half the coconut oil and a dusting of the herbs. Bake for 25 minutes or until crispy.
Step 3: In a bowl combine the remaining coconut oil with the avocado and mash until it forms a chunky dip.
Plate the wedges with the dip and sprinkle with the seeds.
A Healthy Mum Nutritional Tip:
Coconut oil has a high smoking point, meaning it can be used when cooking at a high heat, such as 220C. It also has fantastic digestive and anti inflammatory properties which is great to include in the families diet.