Potato wedges with tofu dip

Name: Potato wedges with tofu dip
Yield: Serves 4
Ingredients: sea salt and ground black pepper; sea salt and ground black pepper; 1 garlic clove, crushed; 175 g/6 oz silken tofu; dash of lemon juice; 10 g/¼ oz fresh mint, stalks removed (optional); 25 ml/1½ tbsp olive oil; 15 ml/1 tbsp cumin seeds, ground; 6 potatoes, scrubbed; grated rind of 2 limes or 1 lemon; 2.5–5 ml/½–1 tsp cayenne pepper; 45 ml/3 tbsp olive oil; grated rind of 2 limes or 1 lemon

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tofu Cookbook

By Becky Johnson

Published 2017

About

Tofu makes a fabulous dip that is cool and creamy – the perfect foil for crispy hot potato wedges.

Ingredients

6 potatoes, scrubbed
15 ml/1 tbsp cumin seeds, ground

Snack
Gluten-free
Vegan

Method

Cut the potatoes lengthways in half, then cut each half lengthways into thirds or quarters to make wedges. Place them in a shallow dish and sprinkle over the spices, citrus rind, oil and seasoning. Toss together and leave to marinate for at least 30 minutes. Meanwhile, preheat the oven to 220°C/4