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Spicy Wedges with Dill Mayo

SERVES 4
PREP 20mins
COOK 50mins

 

2 tbsp cumin seeds
2 tsp fennel seeds
1/4 cup (35g) sesame seeds
800g large potatoes, washed
1 garlic bulb, broken into cloves
2 tsp black sea salt flakes
1/4 cup (60ml) olive oil
dill mayo
1 egg
1 tbsp dijon mustard
2 tsp white balsamic vinegar
1 tsp salt
300ml light olive oil
1/2 bunch flat leaf parsley, leaves only, chopped
1/2 bunch dill, leaves only, chopped
1-2 tsp lime juice

 

Tips: Visit www.ecofarms.com.au for black salt, or use white sea salt flakes instead.

• Half of this mayonnaise is plenty to serve with the wedges. Store the rest in an airtight container in the fridge for up to a week. It tastes great on sandwiches or as a dressing.



1
  Preheat oven to 200c or 180c fan. Using a mortar and pestle, pound cumin and fennel seeds until coarsely ground. Stir in sesame seeds and a little freshly ground black pepper.

2 Cut potatoes lengthways into thick wedges. Place in a bowl and add seed mixture, garlic cloves and black salt. Using hands, toss to coat wedges thoroughly.

3 Heat oil in a heavy-based roasting pan on medium. Add potato mixture and cook, turning, for 2-3 mins, until starting to brown. Transfer to oven and bake for 45 mins, until crisp and golden.

Meanwhile, to make mayonnaise, place egg, mustard, vinegar, salt and half of oil in a food processor. Process until creamy. Alternatively, use a large bowl and stick in blender to blend until creamy. Slowly pour in remaining oil and process until thickened.

5 Add herbs and process until mayonnaise is smooth and tinted green. Add lime juice to taste. Serve hot wedges and garlic with herb mayonnaise alongside. 

 

Gary’s secrets 
 •  Potatoes are available all year round, but new potatoes are the best. The flavour changes as they get older and become more sugary, which makes it hard to guarantee great results.

 •  Sebago and desiree potatoes are good all-rounders. Waxy potatoes, such as bintje, dutch cream and kipflers, have a buttery flavour and firm yellow appearance when cooked, and are ideal for frying, roasting and boiling. Floury potatoes that are good for roasting or mashing include coliban and king edward.

 • I recommend using natural sea salt for cooking, as it contains essential trace elements. Good quality sea salt flakes, which tend to be more expensive, are best for final seasoning and at the table

 • Naturally occurring salts take their colour from the environment. You can find pink salt from the Murray River, grey salt from the Guérande region in France, and black salt, like the one I’ve used here, from Cyprus.

 

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Gary Mehigan is represented by Chefsink. For media enquiries please contact Justine May
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