Potato Wedges And Roasted Garlic Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I had friends coming over for a game of cards in my small garden and I remembered a few Tapas recipes I had from Spain. This worked great as finger food. Ingredients:
dip |
2 garlic bulbs separated into cloves |
1 tbsp olive oil |
5 tbsp sour cream or yogurt |
4 tbsp mayonnaise |
paprika and salt to taste |
wedges |
12 large potatoes cut into wedges |
2 tbsp olive oil |
1 garlic clove finely chopped |
paprika and salt to taste |
1 spoon diced oregano |
Directions:
1. Prepare the dip first: Preheat oven at 400F. Place garlic cloves in skin in an ovenproof dish on a single layer, poor the oil and toss it. Bake it for 30 - 35 min. Let cool. Peel the garlic and add to blender with the rest of ingredients. Blend and leave in the fridge.
2. Prepare the wedges: Preheat oven to 400F. In a bowl mix potatoes with all the ingredients until well coated. Spread on a single layer in a roasting pan ( I used 2) and bake 1 - 1 1/4 hours.
3. Serve warm with the dip.
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