🍽️ Crispy Potato Wedges with Fresh Quark Dip

Name: Crispy Potato Wedges with Fresh Quark Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg waxy potatoes; salt; 4 tbsp olive oil; 1 clove garlic; 250 g low-fat quark; 2 tbsp mineral water; 3 tbsp fresh chopped herbs (e.g. parsley and dill); lemon juice; pepper (from the mill)

343 kcal · 30 min · 4 servings

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Ingredients

1 kg waxy potatoes
salt
4 tbsp olive oil
1 clove garlic
250 g low-fat quark
2 tbsp mineral water
3 tbsp fresh chopped herbs (e.g. parsley and dill)
lemon juice
pepper (from the mill)

Instructions

1. Peel the potatoes.
2. Cut the potatoes lengthwise into four wedges.
3. Season the potato wedges with a pinch of salt.
4. Brush a baking tray with olive oil.
5. Place the potatoes on the prepared tray.
6. Drizzle the potatoes with a little more olive oil.
7. Preheat the oven to 250 °C (220 °C for fan-assisted or highest gas setting).
8. Bake the wedges in the oven for about 30 minutes.
9. Turn the potatoes once during the cooking time.
10. Peel the garlic and chop it finely.
11. Mix the chopped garlic with the quark.
12. Add the mineral water to the quark mixture.
13. Stir in 2 tablespoons of the herbs.
14. Season the dip with salt, lemon juice, and pepper.
15. Serve the hot potatoes with the quark dip.
16. Sprinkle the dish with the remaining herbs.

Nutrition per serving

kcal: 343
Protein: 13 g · Fett/Fat: 13 g · Carbs: 41 g