By Miranda
Seriously, this has such good flavor and is such a crowd pleaser. Great as an appetizer or hors d'oeuvre and people always ask for the recipe when I make this. I got the original recipe from a tapas cookbook that calls for double this amount of garlic - but I find one HEAD of garlic is plenty!
You will need:
3 lbs potatoes, unpeeled and cut into wedges (about 6-8 wedges per potato depending on size)
2 Tbsp olive oil
2 tsp salt
1 whole head/bulb of garlic
1/2 cup of sour cream
1/2 cup of mayo
1 Tbsp paprika
S+P to taste
The dip tastes great if made ahead of time so flavors can blend together. Make it about an hour or so before serving and refrigerate.
First, roast the garlic. Pre-heat the oven to 400F. Cut the whole bulb of garlic in half so that when cut open you see the middle of each clove. Place face up on a roasting sheet and drizzle with some olive oil. Roast in oven at 400F for about 20 minutes, or until nicely browned.
Remove the cloves from their skins; they should slide out pretty easily. Place garlic cloves, sour cream, mayo and paprika in food processor and process until smooth. Season with salt and pepper and transfer dip to a bowl, cover with plastic wrap and refrigerate until ready to serve.
3 lbs potatoes, unpeeled and cut into wedges (about 6-8 wedges per potato depending on size)
2 Tbsp olive oil
2 tsp salt
1 whole head/bulb of garlic
1/2 cup of sour cream
1/2 cup of mayo
1 Tbsp paprika
S+P to taste
The dip tastes great if made ahead of time so flavors can blend together. Make it about an hour or so before serving and refrigerate.
First, roast the garlic. Pre-heat the oven to 400F. Cut the whole bulb of garlic in half so that when cut open you see the middle of each clove. Place face up on a roasting sheet and drizzle with some olive oil. Roast in oven at 400F for about 20 minutes, or until nicely browned.
Remove the cloves from their skins; they should slide out pretty easily. Place garlic cloves, sour cream, mayo and paprika in food processor and process until smooth. Season with salt and pepper and transfer dip to a bowl, cover with plastic wrap and refrigerate until ready to serve.
Then make your potatoes:
Place potato wedges in a roasting pan. Drizzle with the olive oil and sprinkle with salt. Toss to coat. Spread potatoes into a single layer. Roast in oven at 400F for about an hour or until tender in the middle, but golden and crispy on the outside. I find it helps to toss them halfway thru by using a thin metal spatula to get under them (they will stick to the pan a little).
Serve the warm potato wedges with chilled garlic dip. MMMM!!!
Place potato wedges in a roasting pan. Drizzle with the olive oil and sprinkle with salt. Toss to coat. Spread potatoes into a single layer. Roast in oven at 400F for about an hour or until tender in the middle, but golden and crispy on the outside. I find it helps to toss them halfway thru by using a thin metal spatula to get under them (they will stick to the pan a little).
Serve the warm potato wedges with chilled garlic dip. MMMM!!!
