Potato Wedges with Roast Garlic Dip

Serves: 4

4-6 medium potatoes, scrubbed
2-3 Tbsp oil
2 tsp Maggi Garlic Stock Powder
1 tsp paprika
1/2 tsp ground cumin
Dip:
2 Tbsp olive oil
1 c plain yoghurt
2 Tbsp chopped parsley
2 Tbsp mayonnaise
freshly ground black pepper
1/4 tsp ground cumin

Cut each potato into 6 to 8 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 celcius, for 25-30 minutes or until the garlic is soft and the potatoes are golden brown.

Turn the potatoes frequently. Cool 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.