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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