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Potato Wedges with Herby Dip
Ingredients: (serves about 4 people as a side dish or starter - increase/decrease the number of potatoes as needed):
5 or 6 large potatoes
3 tablespoons of sunflower oil
a sprinkling of seasalt (optional)
for the dip:
3 large tablespoons of Plamil mayo (or the homemade recipe below)
1 tablespoon of olive oil
about 10 fresh sage leaves, finely chopped
a few chives, cut quite small
Carefully wash the potatoes and cut into nice wedge shapes (ie. cut in half lengthways and then still lengthways into quarters and eighths). Rub them with the oil until well covered and sprinkle seasalt on top if using. Bake in oven at 200C/400F for about 30-45 minutes until soft. Mix the mayo, olive oil and herbs together and serve with the wedges.