Summary

Ingredients

• 1.8 kg potato (s), new
• 4 teaspoons, heaped thyme, dried
• 3 teaspoon, heaped marjoram, dried
• 2 teaspoons, heaped sage, dried
• 3 teaspoons, heaped paprika powder, noble sweet
• some cayenne pepper, possibly
• some salt and pepper
• 1 dl olive oil
• 1 cup sour cream, (about 80 grams)
• 1 bunch chives, finely chopped
• 6 tablespoon mayonnaise
• 3 tablespoon tomato ketchup
• 1 teaspoon, heaped dill, dried or fresh, finely chopped
• 2 teaspoons cognac

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Instructions

1. Wash the potatoes very well, do not peel them, just cut them into nice wedges and put them in a large bowl. Add thyme, marjoram, sage, paprika powder, cayenne pepper, salt, pepper and olive oil to the potato wedges, mix everything well and let it steep for an hour.
2. Preheat the oven to 180 to 200 degrees.
3. Then line a baking sheet with parchment paper, distribute the potato wedges on the sheet and bake in the middle of the oven for about 35 to 40 minutes. Turn the potatoes a little from time to time.
4. If the potatoes are not used as a side dish, they can also be served with various dips:
5. For the dip sauce 1:
6. Mix a cup of sour cream with the chives, season with salt and pepper.
7. For the dip sauce 2:
8. Mix the mayonnaise, tomato ketchup, dill and cognac together, season a little with salt and pepper.