Potato Wedges with Yogurt Dip and Guacamole

Brush the potatoes and rinse under running water, then cut lengthwise into slices. Blanch potatoes in boiling salted water for about 8 minutes, then strain and leave to drain.

Combine the oil with chili powder, thyme, salt and pepper. Put the potato wedges on a baking sheet and coat on the baking sheet with the chili oil. Bake in a preheated oven (250°C) or under the oven broiler on the 2nd rack from the top about 5-7 min., then turn and bake another 5-7 min.

For the yogurt dip, stir together the yogurt, turmeric, creme fraiche and chili powder. Peel garlic. Squeeze lime. Stir chives into the yogurt, press in the garlic and season with lime juice, salt and pepper, put in a bowl and sprinkle with chives.

For the guacamole, peel the onion and chop finely. Rinse chiles, slit lengthwise, remove seeds and dice tiny. Cut avocados in half lengthwise, remove the pit and scrape the flesh from the shell. Halve and squeeze lime. Rinse cilantro, shake dry and finely chop the leaves. Put avocados with the juice and cilantro in a blender and puree. Combine avocado puree with the onion and the chiles. Season with salt and pepper. Garnish with thyme.