This classic side dish can be served with pretty much anything.
Yield; Two servings Cook time; 45 minutes
You’ll need;
- Two medium sized baking potatoes, washed and cut into wedges
- Two tablespoons of oil
- Salt and pepper to taste
For the dip you’ll need;
- 50ml oil
- 50ml lemon juice
- One clove of garlic, sliced
- Three tablespoons vegan mayonnaise
- One teaspoon of wholegrain mustard
- half a teaspoon of mixed herbs
- Half a teaspoon of parsley
- 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 🙂