Instructions

• Preheat the oven to 450°F.
• In a large bowl combine 4 pounds Russet potatoes (cut into wedges) with 1/2 teaspoon salt, 3/4 teaspoon black pepper, 1 teaspoon garlic powder, 2 teaspoons oregano, 3/4 teaspoon paprika, 1/2 teaspoon cumin, 1 teaspoon chilli flakes, 2 tablespoons chopped cilantro leaves, and 3 tablespoons olive oil. Toss until every wedge is evenly coated.
• Arrange the coated potato wedges in a single layer on a baking sheet (do not overlap).
• Bake at 450°F for 20 minutes.
• Reduce the oven temperature to 400°F. Remove the baking sheet, toss the wedges and rotate the sheet, then return to the oven and bake an additional 10–20 minutes, until the wedges are tender inside and golden at the edges (check at 10 minutes and continue as needed).
• While the potatoes bake, place the crema ingredients in a blender: 3 Hass avocados (pitted and peeled), 1/4 teaspoon salt, 2 scallions (roughly chopped), 1 green chilli (or jalapeño, roughly chopped), 1/2 cup packed cilantro leaves, juice of 1 lime, 1/2 cup sour cream, and 2 tablespoons olive oil.
• Blend the avocado mixture until smooth and velvety. Transfer the crema to a serving bowl.
• Serve the hot potato wedges with the avocado crema.