Summary

Ingredients

• 1 kg potato (s) (small edible potatoes, mainly waxy)
• 3 tablespoon olive oil
• 1 teaspoon salt
• 1 teaspoon paprika powder, hot pink
• 1 teaspoon rosemary, ground
• 1 teaspoon thyme, rubbed
• 1 teaspoon caraway powder
• 2 clove (s) garlic, or
• 1 teaspoon garlic granules

For the dip:

• 250 g cream cheese, cream level (17% absolute fat)
• 100 ml milk, partially skimmed
• 1 teaspoon paprika powder, hot pink
• salt and pepper
• 1 pinch (s) chili powder
• Garlic powder

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Instructions

1. Preheat the oven to 200 ° C. Wash and quarter the potatoes (important: leave the skin on!).
2. In a large bowl, mash the garlic, mix with the olive oil and the spices, then add the potato quarters. Mix everything well so that all the potato quarters are coated with the marinade. Then spread the potatoes on a baking sheet, but make sure that they are not on top of each other. Now bake for about 30 minutes, until they are nice and golden brown. Depending on the oven, it may be necessary to turn on the grill for a few more minutes at the end.
3. In the meantime, prepare the dip: stir the cream cheese with a whisk until smooth and gradually add the milk. Season to taste with salt, pepper, paprika powder, garlic powder (or a small crushed garlic clove). If it is not spicy, you can add a pinch of chilli.
4. A mixed salad goes well with it. If you want to serve the wedges as a side dish, e.g., to steak, chicken wings, roast chicken, lamb etc. calculate with approx. 200 g potatoes per person.