Potato Wedges with Roasted Garlic Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), with peel
- 5 tablespoon olive oil
- 2 bay leaves, chopped up
- 1 teaspoon rosemary needles
- 1 clove garlic, crushed
- some chili powder
- Pepper, black
For the dip:
- 5 clove (s) garlic
- 2 shallot (s)
- 1 tablespoon olive oil
- 200 g sour cream
- salt and pepper
- Paprika powder, hot as rose
Print Recipe
Pin Recipe Instructions
- Wash the potatoes thoroughly and cut them into eighths. Mix well with the oil, bay leaves, rosemary needles, garlic, chilli powder and pepper, put in a freezer bag and seal.
- The potatoes should soak well in the bag (can be prepared a few hours beforehand and stored in the refrigerator, so the herbal aromas can soak in wonderfully)
- Place the potato wedges side by side on a baking sheet and bake at 200 ° C for 45-60 minutes until golden.
- Salt and pepper corners before serving.
- For the dip, peel and dice the garlic and shallots. Cook in oil over medium heat. Then add the parsley and roast briefly.
- Put this mixture in a container and puree with the sour cream. Season to taste with salt, pepper and the paprika, hot pink.
- Tip: Dip can also be served with meat, fish, vegetables and poultry. Tastes great with grilled food, fondue or raclette.
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