Roasted Potato Wedges With A Trio Of Dips

• 1 3/4 pounds potatoes scrubbed and cut into wedges
• 2 tablespoons olive oil
• 6 1/4 tablespoons salsa Mexican
• 2 tomatoes deseeded and chopped
• 2 spring onions trimmed and sliced
• 1 ounce bacon lardons
• 2/3 cup soured cream
• 1 tablespoon chives chopped, plus extra sprigs to garnish
• cayenne pepper to season
• 2/3 cup feta crumbled
• 2 3/8 tablespoons pitted green olives sliced
• 2/3 cup creme fraiche
• 1/2 lemon zest and juice
• 1 tablespoon thyme tbsp chopped, plus extra leaves to garnish

1. Preheat the oven 400u0b0F. 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.
2. For chunky salsa dip, place the Mexican salsa in a bowl, stir in the tomato and scallions.
3. 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.
4. 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.
5. Serve the dips with the potato wedges. Garnish with the extra thyme leaves.

potatoes, olive oil, salsa mexican, tomatoes, spring onions, bacon, soured cream, chives, cayenne pepper, feta crumbled, creme fraiche, lemon zest, thyme

Taken from www.yummly.com/recipe/Roasted-Potato-Wedges-with-a-Trio-of-Dips-1412885 (may not work)