Potato Wedges with Quark Dip

Ingredients

• 1 kg waxy potatoes
• Salt
• 4 tbsp olive oil
• 1 Garlic clove
• 250 g low‑fat quark
• 2 tbsp mineral water
• 3 tbsp freshly chopped herbs (e.g., parsley and dill)
• Lemon juice
• pepper (ground)

Instructions

1. 1.

   Peel the potatoes, cut them lengthwise into quarters, and season with salt. Brush a baking sheet with olive oil. Arrange the potato wedges on the sheet and drizzle with olive oil. Bake in a preheated oven at 250 °C (220 °C fan‑forced; gas: high setting) for about 30 minutes, turning halfway through.

2. 2.

   For the quark dip, peel and finely chop the garlic, then mix it with the quark, mineral water, and 2 tbsp of herbs. Season with salt, lemon juice, and pepper to taste, and serve alongside the wedges. Sprinkle the remaining herbs on top before serving.