← All recipes

🍽️ Herb Potato Wedges with Spicy Yogurt Dip

544 kcal · 30 min · 4 servings

Herb Potato Wedges with Spicy Yogurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  2. 2. Wash the thyme and shake it dry.
  3. 3. Pluck the thyme leaves from the stems and chop them finely.
  4. 4. Wash the potatoes and dry them.
  5. 5. Toss the potatoes in olive oil.
  6. 6. Sprinkle the potatoes generously with sea salt.
  7. 7. Sprinkle the chopped thyme leaves over the potatoes.
  8. 8. Line a baking tray with baking paper.
  9. 9. Arrange the potatoes on the prepared tray.
  10. 10. Place the tray in the preheated oven.
  11. 11. Bake the potatoes for 25 to 30 minutes.
  12. 12. Wash the tomatoes under running water.
  13. 13. Remove the stem area from the top of the tomatoes.
  14. 14. Cut a small cross into the bottom of each tomato.
  15. 15. Bring a pot of water to a boil.
  16. 16. Place the tomatoes in the boiling water for a short time (blanch).
  17. 17. Remove the tomatoes immediately and place them in cold water (shock).
  18. 18. Peel the skin off the tomatoes.
  19. 19. Cut the peeled tomatoes into quarters.
  20. 20. Remove the seeds and pulp from the tomato quarters.
  21. 21. Cut the remaining tomato flesh into small cubes.
  22. 22. Wash the chili peppers.
  23. 23. Cut the chilies in half lengthwise.
  24. 24. Remove the seeds from the chili halves.
  25. 25. Chop the deseeded chilies finely.
  26. 26. Peel the garlic cloves.
  27. 27. Press the garlic through a garlic press.
  28. 28. Put the tomato cubes, chili pieces, and pressed garlic into a blender.
  29. 29. Add the yogurt to the blender.
  30. 30. Blend all ingredients in the blender until smooth.
  31. 31. Season the dip sauce with salt to taste.
  32. 32. Take the finished potatoes out of the oven.
  33. 33. Insert a wooden skewer into each potato.
  34. 34. Serve the potatoes on a plate with the chili dip.

Nutrition per serving