Potato wedges with roasted garlic dip is a gluten-free, nut-free and soy-free side dish perfect for summer roasting or as an appetizer.
Special diets: Vegetarian | gluten-free | nuts-free | soy-free |
️Allergens: eggs | not vegan | lactose |
⏱ 102 mins of preparation time for 104 mins of total time – easy
🍽 6 servings – 349 kcal per serving
|
Serving
259g |
Fat
15g |
Sat. fat
3g |
Sodium
261mg |
|
Carbs
48g |
Fibers
4g |
Sugars
2g |
Proteins
5g |
INGREDIENTS
- An eighth tsp black pepper
- ½ tsp salt
- 3 lb potatoes
- 3 tbsp olive oil
- 13 cloves of garlic
- 5 tbsp sour cream
- 4 tbsp mayonnaise
- ¼ tsp paprika
TOOLS
- 1 knife
- 1 baking dish
- 1 bowl
- 1 oven
- 1 baking sheet
- 1 wooden spoon
- 1 fork
- 1 cling film
- 1 plate
STEPS
Preheat the oven to 400°F for 12-15 minutes.
Cut potatoes into wedges. Peel 13 garlic cloves and mince one clove.
Put 12 garlic cloves in a baking dish and drizzle with 1 tbsp of olive oil.
Mix the garlic with a wooden spoon.
Put the baking dish in the oven for 25 minutes. Take it out to get roasted garlic.
Put garlic in a bowl and sprinkle with a quarter tsp of salt.
Mash the garlic with a fork.
Add sour cream, mayonnaise, eighth tsp of salt, an eighth tsp of black pepper, and paprika to the mashed garlic.
Stir the mixture with a fork to get a garlic dip.
Cover the bowl with cling film.
Put potato wedges in a baking sheet and drizzle with olive oil. Stir in minced garlic, and an eighth tsp of salt with a wooden spoon. Put it in the oven and bake for 30 minutes. Remove the baking sheet from the oven, give it a stir and put it back in the oven for 30 minutes.
Turn off the heat and take the baking sheet out of the oven to get baked wedges.
Remove the cling film from the bowl.
Transfer baked potato wedges to a plate and serve with garlic dip.
It’s ready to be served !
