Snacks & Finger Food
🌍 Public
🥜 Allergy aware
Potato Wedges with Dip
Seasoned potato wedges from the oven, crispy on the outside and soft on the inside. With herb quark or sour cream dip — the most popular side snack with burgers and grilled meat.
🥜 Allergies considered in this recipe:
🥛 Cow's milk
Source / link: US-amerikanische Küche (Beilagen-Klassiker)
Ingredients
Amounts adjust automatically.
| 800 g | Potatoes (waxy) |
| 3 EL | Olive oil |
| 2 TL | Sweet paprika powder |
| 1 TL | Garlic powder |
| je 1 Prise | Salt, pepper |
| 250 g | Herb quark (or sour cream) |
Preparation
- 1 Preheat the oven to 220 °C top/bottom heat.
- 2 Wash the potatoes, cut lengthwise into wedges, and pat dry.
- 3 Mix the wedges with olive oil, paprika powder, garlic powder, salt, and pepper in a bowl.
- 4 Spread on a baking sheet and bake for 30–35 minutes, turning once halfway through.
- 5 Serve with the herb quark.
Notes & tips
Note: Contains cow's milk (dip). To make the wedges crispy, pat the potatoes dry well after cutting and do not spread them too closely on the baking sheet.
Nutrition
estimated per serving- Calories
- 265 kcal
- Protein
- 5 g
- Fat
- 12 g
- Carbs
- 36 g
– = ingredient not in nutrition database (estimate incomplete)