Gallo olive oil mayonnaise on potato wedge platter

Chip and dip just got much fancier! Making your own mayonnaise is easy, and making it with virgin olive oil will add a unique depth of flavour that is hard to beat.

  Less than 1 hour

Serves 6

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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:
  • 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.

 

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