Gallo olive oil mayonnaise on potato wedge platter

Ingredients:

Chips:

• 10 (about 800g) medium potatoes 
• 1 Tbsp (15ml) smoked paprika
• 1 tsp (5ml) cumin
• Salt and milled pepper
• Juice (60ml) of 1 lemon
• Gallo Classico extra virgin olive oil, for drizzling

Mayonnaise:

• 2 egg yolks
• 2 Tbsp (30ml) white wine vinegar
• 1 tsp (5ml) English mustard
• 1 clove garlic, finely grated
• 1 cup (250ml) Gallo Delicado olive oil
• Salt and milled pepper

Method:

1. Preheat oven to 200°C. 
2. Cut potatoes into wedges.
3. Toss with spices, seasoning and lemon juice. 
4. Liberally dress with olive oil and toss to coat. 
5. Roast potatoes for 35-45 minutes, tossing regularly to ensure it is golden all over. 
6. For mayonnaise, place egg yolks, vinegar, garlic and mustard in a bowl or jug blender. 
7. Blitz to combine, then in a slow and steady stream, add olive oil while continuously mixing. 
8. Season to taste. 
9. Serve warm wedges on a platter with mayonnaise and fresh herbs or lemon wedges, if you like.