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These are ideal roast potatoes – crispy skins, a creamy texture inside, and paired with a sweet and tangy roasted garlic dip.
2 and 1/2 pounds fingerling potatoes
1/2 teaspoon Gefen Garlic Powder
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon parsley
3-5 tablespoons Gefen Olive Oil
1/2 cup Gefen Mayonnaise
1 head garlic
Gefen Olive Oil, for drizzling
salt, to taste
pepper, to taste
1/2 teaspoon Kedem White Wine Vinegar (optional)
Preheat oven to 400 degrees Fahrenheit.
Wash potatoes and pat dry. Place in baking pan.
Add spices and drizzle with olive oil. Toss so potatoes are fully coated with oil and spices.
Roast for 45-50 minutes or until a knife slides easily into one of the largest potatoes.
Preheat oven to 400 degrees Fahrenheit.
Cut the top off the head of garlic to expose individual cloves. Place garlic in an aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 40-45 minutes until garlic is soft and light brown. Let cool.
Place mayonnaise in a small bowl. Squeeze the roasted garlic over it. Add vinegar and mix until combined.
Yields 1/2 cup.
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