Summary

Ingredients

• 750 g potato (s), waxy
• some sprig (s) thyme, fresh
• 5 tablespoon olive oil
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon curry powder
• 1 teaspoon salt

For the dip:

• 250 g low-fat quark
• 50 g crème fraîche
• 1 teaspoon lemon juice
• 1 clove garlic
• Salt and pepper
• Herbs, your choice

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Instructions

1. Brush off the potatoes and coarsely tear the thyme, which has been washed and shaken dry. Put the oil, paprika powder, curry powder and salt in a bowl and mix everything together thoroughly. Halve the potatoes lengthways, place them in the bowl and turn them around until they are coated all over with the oil mixture. Place the potato halves with the cut surface facing up on a baking sheet lined with baking paper.
2. Bake the potatoes at 200 ° C, fan oven 180 ° C for 50 minutes.
3. For the dip, put the quark, crème fraîche and lemon juice in a bowl, press the clove of garlic with a garlic press and season well with salt and pepper. Optionally - depending on your taste - herbs can also be added. Then mix everything together thoroughly.
4. Serve the baked potatoes with the dip