← All recipes

🍽️ Crispy Oven Potato Wedges with Quark Dip

280 kcal · 30 min · 4 servings

Ingredients

• 1 kg waxy potatoes
• 2 tbsp rapeseed oil
• 2 tsp paprika powder (sweet)
• salt
• pepper
• 250 g mini cucumbers (or 1/2 cucumber, 2 mini cucumbers)
• 8 radishes
• 0.5 bunch parsley
• 0.5 bunch chives
• 0.5 lemon
• 400 g low-fat quark
• 150 ml milk (1.5% fat)
• 0.5 tsp ground cumin

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes lengthwise into wedges.
3. 3. Place the wedges in a bowl.
4. 4. Add oil, paprika powder, salt, and pepper.
5. 5. Mix everything well until the wedges are evenly coated.
6. 6. Line a baking sheet with baking paper.
7. 7. Spread the potato wedges on the tray.
8. 8. Preheat the oven to 200 degrees Celsius top/bottom heat.
9. 9. Bake the wedges on the middle rack for 40 minutes.
10. 10. Turn the wedges once halfway through the baking time.
11. 11. Peel the cucumber meanwhile.
12. 12. Cut the cucumber lengthwise into two halves.
13. 13. Remove the core with a teaspoon.
14. 14. Trim the radishes and wash them.
15. 15. Dice the cucumber and radishes finely.
16. 16. Wash the herbs and shake them dry.
17. 17. Pluck the parsley leaves off the stems.
18. 18. Finely chop the parsley.
19. 19. Cut the chives into small rings.
20. 20. Squeeze the lemon.
21. 21. Measure out 2 tablespoons of lemon juice.
22. 22. Stir the juice with quark and milk until smooth.
23. 23. Fold in the vegetable cubes into the quark mixture.
24. 24. Season the dip with cumin, salt, and pepper.
25. 25. Mix the finished potato wedges with the parsley.
26. 26. Stir the chives into the quark dip.
27. 27. Serve the potatoes with the dip.

Nutrition per serving

• kcal: 280
• Protein: 19 g · Fett/Fat: 6 g · Carbs: 34 g