Bethany's Vegan Kitchen

This classic side dish can be served with pretty much anything.

Yield; Two servings Cook time; 45 minutes

You’ll need;

1. Two medium sized baking potatoes, washed and cut into wedges
2. Two tablespoons of oil
3. Salt and pepper to taste

For the dip you’ll need;

1. 50ml oil
2. 50ml lemon juice
3. One clove of garlic, sliced
4. Three tablespoons vegan mayonnaise
5. One teaspoon of wholegrain mustard
6. half a teaspoon of mixed herbs
7. Half a teaspoon of parsley
8. Salt and pepper to taste

Method;

• Preheat your oven to 220ºC/430ºF.
• Toss the potato wedges in the oil until they’re evenly coated.
• Transfer the wedges to a lined baking tray and season with a little salt and black pepper.
• Bake for 40-45 minutes.

While the wedges are cooking, make the dip.

• Add the oil, lemon juice, garlic, mustard and mayonnaise into a jug. Blend with an immersion blender until smooth.
• Mix in the herbs and season with salt and black pepper.

Once the wedges are crispy and fork tender, serve with the dipping sauce.

Bye for now 🙂