🍽️ Crispy Oven Potato Wedges

Name: Crispy Oven Potato Wedges
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg waxy potatoes; 1 tsp caraway seeds; 1 tbsp sweet paprika powder; 0.5 tsp chili powder; 1 tsp dried rosemary; 1 tsp dried oregano; salt; pepper; 4 tbsp olive oil (40 g each); 50 g sour cream; 50 g chutney; 50 g herb quark

327 kcal · 30 min · 4 servings

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Ingredients

1 kg waxy potatoes
1 tsp caraway seeds
1 tbsp sweet paprika powder
0.5 tsp chili powder
1 tsp dried rosemary
1 tsp dried oregano
salt
pepper
4 tbsp olive oil (40 g each)
50 g sour cream
50 g chutney
50 g herb quark

Instructions

1. Wash the potatoes thoroughly under running water.
2. Remove any eyes or damaged spots.
3. Cut each potato lengthwise into four equal wedges.
4. Place the potato wedges into a large bowl.
5. Line a baking tray with baking paper.
6. Mix cumin, paprika powder, chili, rosemary, and oregano in a small bowl.
7. Add salt and pepper to the spice mixture.
8. Stir the olive oil into the spices until a paste-like mixture forms.
9. Pour the spice-oil mixture over the potatoes in the bowl.
10. Toss the potatoes until they are evenly coated with the spice-oil mixture.
11. Spread the seasoned potato wedges out individually on the prepared baking tray.
12. Preheat the oven to 200 degrees Celsius conventional heat (180 degrees Celsius fan-forced or gas mark 3).
13. Place the tray into the preheated oven.
14. Bake the potatoes for about 40 minutes until crispy.
15. Turn the potato wedges occasionally during baking to ensure even browning.
16. Remove the finished potato wedges from the oven.
17. Serve the warm potatoes with sour cream, chutney, and herb quark.

Nutrition per serving

kcal: 327
Protein: 6 g · Fett/Fat: 13 g · Carbs: 44 g