Recipe - Potato Wedges With Roast Garlic Dip

WEDGES
4 md Potatoes; scrubbed (4 to 6)
2 tablespoon Oil; (2 to 3)
2 teaspoon MAGGI Garlic Stock Powder
1 teaspoon Paprika
One half teaspoon Ground cumin

DIP
2 Whole garlic bulbs
2 tablespoon Olive oil
1 cup Plain yoghurt
2 tablespoon Chopped parsley
2 tablespoon Mayonnaise
Freshly ground black pepper
One fourth teaspoon Ground cumin

Wedges:

Cut each potato into 68 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 2530 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.

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Converted by MM_Buster v2.0l.