Preheat oven to 180°C.
Place potato wedges in a suitable roasting dish and sprinkle dry sachet contents over the potato wedges.
Drizzle with olive oil and bake for 30-40 min until golden brown and crispy.
Place avocado flesh into a bowl and mash lightly with a fork together with the lemon juice.
Add onion, chilli, coriander and sour cream and season with Robertsons Atlantic Sea Salt and Robertsons Freshly Ground Black Pepper.
Serve chilled as a dip for the crispy potato wedges.