1kg washed potatoes
2 tablespoons olive oil
3 teaspoons minced garlic
1 teaspoon all-purpose seasoning
½ teaspoon salt
2 tablespoons chopped fresh parsley
Directions to Cook:
Preheat oven to 200°C.
Cut each potato into 8 wedges. Combine all other ingredients in a bowl. Toss wedges in mixture to coat. Place in a single layer on oven trays. Cook wedges for 20 minutes then turn wedges and bake for a further 10-15 minutes until golden. If you want them crispier, leave a little bit longer in the oven.
Serve with salsa and sour cream or aioli.
¾ cup whole egg mayonnaise
3-5 cloves roasted garlic, peeled
Juice of ½ lemon (around 1 tablespoon)
Blend all ingredients together with a stick blender (adjust garlic quantity to suit – roasted garlic is much sweeter and milder in flavour than raw garlic).
Refrigerate for an hour to allow flavours to steep.
Serve with potato wedges.
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