Potato Wedges with Roast Garlic Dip
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Ingredients
| 4 to 6 | md. potatoes, scrubbed | | 2 to 3 tbsp. | oil | | 2 tsp. | Maggi Garlic Stock Powder | | 1 tsp. | paprika | | 1/2 tsp. | ground cumin |
Dip
| 2 | whole heads garlic | | 2 tbsp. | olive oil | | 1 cup | plain yogurt | | 2 tbsp. | parsley, chopped | | 2 tbsp. | mayonnaise | | Freshly ground black pepper | | 1/4 tsp. | ground cumin |
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Instructions
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 otatoes. 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.
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