Cajun Potato Wedges with Garlic and Chive Dip

4 large rooster potatoes with skin, washed and cut into wedges
2 tbsp groundnut oil
1 tsp Cajun seasoning
Salt and pepper
1 head garlic, unpeeled

Hand Blender.

1. Toss the potatoes in the oil, Cajun seasoning, salt and pepper. Line the universal pan with a sheet of parchment paper. Spread the potatoes out on the tray in an even layer.

2. Chop the very top off the head of garlic and place it on the side of the pan with the potatoes. Place the tray in the oven and roast for 25 minutes. Turn the potatoes. Remove the garlic from the tray and allow to cool.

3. Cook the potatoes for a further 10-15 minutes or until golden brown.

4. For the dip. Squeeze the soft roast garlic out of its skin into the bowl of the universal cutter. Add the other dip ingredients. Pulse to combine. Transfer to a small serving bowl. Place on a large platter and arrange the potato wedges around the dip.

Note: This dish can also be cooked using HotAir Eco. For recommended shelf levels please refer to your instruction manual.

Allergens highlighted in Bold.

Bosch handheld kitchen blenders provide practical and powerful blending at the press of a button. Want to simplify your cooking experience?

Whatever your cooking, we have a range of ovens to suit you. We have selected some of our favourite models that can stand the test of time and suit your cookery needs.