Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 500 g potato (s), mainly waxy
For the marinade:
- 4 tablespoon olive oil
- 0.5 tablespoon ½ salt
- 0.5 tablespoon ½ pepper
- 0.5 tablespoon ½ paprika powder
- 0.5 tablespoon ½ oregano, grated or pizza spice
- some seasoned salt for chicken, optional
For the dip:
- 1 cup crème fraîche
- a bit salt
- some pepper
- 1 clove garlic, finely chopped
- some garlic granules
- some herbs, e.g., Chives, parsley
Print Recipe
Pin Recipe Instructions
- Preheat the oven with circulating air and about 200 degrees. Leave the baking sheet in the oven so that it is already well hot afterwards.
- Wash the potatoes thoroughly (do not peel) and cut into slices of the same size / thickness.
- For the marinade, combine all the remaining ingredients in a bowl. I always taste everything again. Some like it a little salty or hotter. Then add the still raw wedges to the marinade and fold in so that everything is evenly distributed.
- Take the baking sheet out of the oven and line it with parchment paper. Place the marinated wedges on the tray and make sure that they are all distributed individually and not sticking to each other. Then put the tray in the oven for about 25-30 minutes.
- After about 25 minutes I keep checking the wedges, because they shouldn`t shrivel up and dry out. It`s best to try it towards the end of the time to see if it`s done.
- For the dip:
- Mix all ingredients together and season again to taste.
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