3 large potatoes
1.5 tbsp sunflower oil (I prefer olive oil)
A sprinkling of sea salt flakes
Dip
2 large tbsp of Vegan mayo
1/2 tbsp extra virgin olive oil
5 freshly picked sage leaves, finely chopped
A few freshly cut chives, finely sliced
- Preheat the oven to 200ºC
- Scrub the potatoes (removing any eyes etc) and cut each into eight wedges – lengthways.
- Put into a bowl with the olive oil and toss until well covered, transfer to a baking tin and sprinkle with the sea salt.
- Place on the top shelf of the oven and bake for 30 minutes, check and return to the oven for a further 10 minutes if not ready.
- The potatoes should be crispy on the outside and soft in the middle, coloured a golden brown.
- Transfer to individual bowls.
- Quickly whisk the Vegan mayo, olive oil, sage and chives together until blended and serve.
- This could be made when the potatoes go into the oven and refrigerated until ready.
- These would be nice served with a sweet chilli dip or spicy tomato sauce.