Potato Wedges With Roasted Garlic Dip

From Contemporary and Traditional Tapas Dishes. I just love the dip!

• Ready In: 1 hr 12 mins
• Serves: 6

Ingredients

• WEDGES

• 3  lbs potatoes, unpeeled and halved
• 2  tablespoons olive oil
• 1  garlic clove, finely chopped
• 2  teaspoons salt

• ROASTED GARLIC DIP

• 2  heads garlic, bulbs separated into cloves
• 1  tablespoon olive oil
• 5  tablespoons sour cream or 5  tablespoons  strained plain yogurt
• 4  tablespoons mayonnaise
•  paprika, to taste
•  salt

Directions

1. MAKE THE ROASTED GARLIC DIP:
2. Preheat the oven to 400°. Place the garlic cloves in an ovenproof dish, then pour in the olive oil and toss to coat. Spread out in a single layer and roast in the preheated oven of 25 min or until tender. Remove from the oven and let stand until cool enough to handle.
3. Peel the garlic cloves, then place on a heavy cutting board and sprinkle with a little salt. Mash well with a fork until smooth. Scrape into a bowl and stir in the sour cream and mayonnaise. Season to taste with salt and paprika. Cover the bowl with plastic wrap and let chill until ready to serve.
4. MAKE THE POTATOES:
5. To cook the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic, and salt and toss well. Transfer to a roasting pan, then arrange in a single layer and roast in the preheated oven for 1-1 1/4, or until crisp and golden.
6. Remove from the oven and transfer to serving bowls. Serve immediately, handing round the roasted garlic dip separately.