Potato Wedges With Roast Garlic Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jude2 | 4 | Servings | ||
INGREDIENTS
| 4 | Potatoes, scrubbed 4 to 6 | |
| 2 | T | Oil, 2 to 3 |
| 2 | t | MAGGI Garlic Stock Powder |
| 1 | t | Paprika |
| 1/2 | t | Ground cumin |
| Whole garlic bulbs | ||
| tb Olive oil | ||
| c Plain yoghurt | ||
| tb Chopped parsley | ||
| tb Mayonnaise | ||
| 1 | ts Ground cumin |
INSTRUCTIONS
~---------------------DIP--------------------------- : Freshly ground black pepper 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 226
Calories From Fat: 62
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 13.7mg
Potassium: 914.6mg
Carbohydrates: 37.6g
Fiber: 4.9g
Sugar: 1.7g
Protein: 4.4g