Herb Potato Wedges with 'Sour Cream'

Serves 4-6

Ingredients

1.3kg organic potatoes

1/12 teaspoon garlic powder

2 teaspoon onion powder

1 teaspoon ginger powder

1/1/4 teaspoon salt

½ teaspoon caynne pepper

1-2 teaspoon Italian herbs

1 tablespoon olive oil

Preheat oven to 200 degrees celcius.

Wash and scrub potatoes. Peel or leave skin on depending on variety of potatoes you use. Choose a variety that holds it shape well after being cooked.

Cut potatoes into wedges. An easy way is to cut the potato in half length ways, then cut each half into three.

Put wedges in a bowl. Drizzle with oil, add seasonings and toss until they are well coated.

On a baking tray, place a sheet of baking paper.  Arrange wedges on the baking paper in a single layer.

Place tray in oven on middle rack. Bake until golden and cooked through, about 30 minutes. During last 10 minutes you may want to turn wedges over to crisp underside.

Serve with sour cream .

 ‘Sour Cream’

1 pack Mori-Nu Tofu

2 tablespoons fresh squeezed lemon juice

2 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon light olive oil

3 teaspoon agave

1 ¼ teaspoon salt or to taste

Drain water from tofu. In a blender, add tofu with rest of ingredients. Blend on high speed until well combined. Pour into serving bowl. Garnish with fresh dill or other fresh herb.

Place in fridge until ready to serve with hot potato wedges.

 Psalm 16:11:    Thou wilt show me the path of life: in thy presence [is] fulness of joy; at thy right hand [there are] pleasures for evermore.   

Posted by Yiannoulla