Home » Bovril Recipes » Bovril Mustard Mayonnaise and Crispy Potato Wedges

Bovril Mustard Mayonnaise and Crispy Potato Wedges

Makes: 6 – 8 portions Cooking: Roasting
Preparation Time: 50 minutes – 1 hour Cooking Time: 30 – 35 minutes

Ingredients

100	ml	Mayonnaise
45	ml	Bovril (3 Tbsp)
30	ml	Whole grain mustard (2 Tbsp)
15	ml	Lemon juice (1 Tbsp)
30	ml	Parsley, chopped (2 Tbsp)
1		Garlic clove, finely chopped (5 ml / 1 tsp)
2	ml	Salt (½ tsp)
2	ml	Black pepper (½ tsp)

1	kg	Potatoes, cut into wedges
100	g	Flour (180 ml / ¾ cup)
75	ml	Olive oil (5 Tbsp)
5	ml	Salt (1 tsp)
5	ml	Black pepper (1 tsp)
30	ml	BBQ spice (2 Tbsp)
15	ml	Dried mixed herbs (1 Tbsp)
2		Garlic cloves, finely chopped (1 Tbsp / 15 ml)

In a medium bowl, combine the mayonnaise, Bovril, mustard, lemon juice, parsley and garlic.
Mix well until smooth and creamy. Season with salt and pepper to taste.
Chill for 10 minutes to let the flavours marry. Serve as a dip with hot fried or roasted potatoes.

Place the peeled potatoes in a large pot of salted water. Bring to the boil and cook until they are just tender when pierced with a knife and drain well.
While still warm, place the potatoes on a baking tray and lightly dust with cake flour and shake off any excess flour. This will create a crispy outer layer when you bake.
Drizzle the olive oil over the potatoes and season with salt, pepper, BBQ spice, dried mixed herbs and garlic. Toss gently to coat evenly. Roast in a preheated oven at 200 °C / 400 °F for 15 – 20 minutes, or until golden brown and crispy on the outside.