Details
20 min
20 min
(Wilhelm Studio)
Method
Preheat the oven to 200 ° C convection. Wash the potatoes thoroughly, then dry and cut into quarters. Mix oil with salt in a bowl, add the potatoes and mix well. Spread the potatoes on a baking tray lined with baking paper and bake in the preheated oven for about 20 minutes. For the herb dip: Chop the herbs finely. Mix all ingredients with the sour cream and yoghurt and serve with the potato wedges.
Ingredients
- 400 g potatoes
- 1/2 tsp Rapunzel atlantic sea salt fine
- 2 tbs Rapunzel Olive oil extra virgin Finca la Torre, demeter
- 200 g quark
or sourcream - 50 g joghurt
- fresh herbs e.g. cress, parsley, chives, rocket
- 1 tbs Rapunzel OXYGUARD Linseed oil virgin
- 1 tbs Rapunzel Olive oil extra virgin Finca la Torre, demeter
- 1 pinch Rapunzel atlantic sea salt fine
- 1 pinch pepper
