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Double-cooked wedges with garlic mayonnaise
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by Martha Collison
Serves: 4 (makes one small jar of mayonnaise)
For the garlic mayonnaise
1 tsp Dijon mustard
1 British Blacktail Free Range Large Egg
1 tbsp lemon juice
1 large clove garlic, roughly chopped
225ml light olive oil
1 tsp sea salt flakes, or to taste
For the potato wedges
2 tsp sea salt flakes
4 Maris Piper potatoes
1 tbsp olive oil
1 tbsp plain flour
1. For the mayonnaise, place the mustard, whole egg, lemon juice and garlic into a tall beaker (the type that comes with a stick blender is perfect) or mini food processor. Gradually add 75ml of the oil and blitz until combined, holding the blender still and making contact with the base, if using.
2. Add the next 75ml oil and blitz again. If using a stick blender, move it up and down in the beaker. A thick emulsion should form. Add the last 75ml oil, blitz for 1 minute until smooth and thick then season with the salt and spoon into a sterilised sealable jar.
3. For the potato wedges, preheat the oven to 220ºC, gas mark 7. Bring a large pan of water to the boil and add the salt. Slice the potatoes into wedges by cutting in half, then dividing each half into three.
4. Add the potato wedges to the boiling water and boil for 7-8 minutes. Set a timer, as the skins will fall off if overboiled. Tip into a colander to steam dry for a few minutes.
5. Melt the butter in the now empty saucepan and add the oil. When bubbling, add the flour and stir to make a thin paste. Add the parboiled wedges to the pan with the butter mixture and stir until well coated.
6. Arrange the wedges on a baking tray, leaving space between each one so they can crisp up. Bake for 30-35 minutes, turning halfway. Serve with garlic mayo for dipping.
Martha’s tip Use light olive oil or mild vegetable oil in your mayonnaise. Extra virgin olive oil is too strong.
Typical values per serving:
Mayo nutrition/wedges nutrition
This recipe was first published in March 2021.
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