Smoky Potato Wedges with Vegan Garlic Mayonnaise

Recipe by Helen Tzouganatos

Ingredients:

Potatoes

3 large sebago potatoes, peeled, cut into wedges and patted dry

3 tbsp extra virgin olive oil

1 tbsp sea salt flakes

2 tsp smoked paprika

2 tsp garlic powder

2 tsp dried oregano

Vegan Garlic Mayo

½ cup soy milk, room temperature

Juice of 1 small lime

1 garlic clove, crushed

1 tsp Dijon mustard

Good pinch of sea salt flakes

1 cup light olive oil

Method:

Preheat a fan-forced oven to 200°C. Line a large cookie tray with baking paper.

Add wedges, oil and seasoning to a large bowl and toss to combine. Arrange wedges in a single layer on baking sheet and bake for 40 minutes until golden and crispy.

While the potatoes are baking make the mayo. Add soy milk, lime juice, garlic, mustard and salt to a stick blender jug. Using a stick blender blitz for 30 seconds until smooth and frothy. With the blender running, very slowly drizzle in oil until emulsified. Taste mayo and adjust seasoning as required.

Mayo can be stored for a week in fridge in airtight container.