Golden Roasted Potatoes with Avocado Dip

Preheat oven to 200ºC (390ºF).

Clean and peel potatoes (you can leave the skin on organic and very clean potatoes). Dry potatoes with kitchen paper and cut into 4 or 6 wedges, depending on their size. Place in a large bowl, add olive oil and massage the potatoes thoroughly.

Arrange potatoes on a large baking tray lined with baking paper in a single layer. Sprinkle with coarse salt and rub with your hands to be sure the salt is evenly spread. Bake for about 45 minutes, until potatoes are cooked through and golden with crisp edges.

In the meantime, place avocado flesh in a small bowl and mash with a fork. Add cottage cheese and mix well. Chop tomatoes very finely and add to the bowl together with grated garlic, ground coriander, finely chopped parsley and salt and pepper to taste.