Potato Wedges with Herb Dip
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 potato (s)
- 1 packet low-fat quark (curd cheese)
- 1 cup yogurt
- 5 basil leaves
- 1 small bunch chives
- 1 small bunch parsley
- 1 clove garlic
- 1 tablespoon olive oil
- 2 tablespoon herbs, dried
- a bit salt
- some pepper
- some chili powder
Print Recipe
Pin Recipe Instructions
- Preheat the pipe to approx. 180 degrees top and bottom heat, prepare a baking sheet with baking paper. Wash the potatoes well, halve and cut into wedges, place on the prepared baking sheet lined with baking paper.
- Place the dried herbs and olive oil in a small bowl and stir. Brush the potatoes with this herbal oil mixture and bake in the oven for about 30 minutes.
- Chop the basil, parsley, chives and garlic and place in a bowl with any dried herbs, add the yogurt and curd cheese, mix well and season with salt, pepper and chilli and season to taste,
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