Potato wedges with roast garlic dip
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | mediums | Potatoes; scrubbed (4 to 6) |
| 2 | tablespoons | Oil; (2 to 3) |
| 2 | teaspoons | MAGGI Garlic Stock Powder |
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Ground cumin |
| 2 | Whole garlic bulbs | |
| 2 | tablespoons | Olive oil |
| 1 | cup | Plain yoghurt |
| 2 | tablespoons | Chopped parsley |
| 2 | tablespoons | Mayonnaise |
| Freshly ground black pepper | ||
| ¼ | teaspoon | Ground cumin |
Directions
WEDGES
DIP
Wedges:
Cut each potato into 6-8 wedges.
Place in a single layer in a greased shallow baking pan.
Combine the oil, stock powder, paprika and cumin and brush over the potatoes. Place the garlic bulbs and oil in an ovenproof dish.
Cook the potatoes and garlic in a preheated oven, 200 C, for 25-30 minutes or until the garlic is soft and the potatoes are golden brown.
Turn the potatoes frequently.
Garlic Dip:
Cook the garlic slightly, then cut in half horizontally.
Squeeze the garlic pulp into a bowl.
Add the remaining ingredients and mix well.
Serve with the potatoes.
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Converted by MM_Buster v2.0l.