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Print this Recipe    Roasted Potatoes

Roasted Garlic Dip

1/2 cup each sour cream and Miracle Whip
1 head roasted garlic
drizzle of honey
drizzle of apple cider or rice vinegar
salt and pepper to taste


Fruit Dip

1/2 cup Miracle Whip
3/4 cup sour cream
3 heaping tablespoons plum or berry jam
2 Tbsp minced fresh mint

When the potatoes are new and small, roast them whole. When larger,
cut them into wedges and roast them.

Allow four to five small potatoes per person or nearly twice as
many wedges. Use both blue and white potatoes when they're both
available. good olive oil

Toss whole potatoes or wedges in olive oil to cover lightly and
roast in a 200 C (400 F) oven about one hour for whole potatoes,
3/4 hour for wedges. Cool a bit. While potatoes are still warm,
pile on a serving platter and serve with one or two dips. To make
garlic dip, roast a head of garlic in a 200 C (400 F) oven until
soft, about 30 minutes (do it while you're roasting the potatoes).
When cool enough to handle, squeeze garlic into a bowl and mash.
Add sour cream and Miracle Whip and blend well. Add remaining
ingredients, blend and taste using a test potato.

For fruit dip, blend all ingredients well and taste-test with a
potato.

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