Roasted Potato Wedges

Ingredients

• 1 kg firm potatoes
• 2 tbsp Rapeseed oil
• 2 tsp paprika powder (sweet)
• Salt
• Pepper
• 250 g mini cucumbers (or 1/2 cucumber, 2 mini cucumbers)
• 8 radishes
• 0.5 bunch Parsley
• 0.5 bunch Chives
• 0.5 lemon
• 400 g Low-fat quark
• 150 ml milk (1.5% fat)
• 0.5 tsp ground cumin

Instructions

1. 1.

   Peel, wash, and cut the potatoes into wedges. Mix well with oil, paprika powder, salt, and pepper in a bowl.

2. 2.

   Line a baking dish or tray with baking paper and spread the potato wedges on it. Bake in a preheated oven at 200 °C (180 °C fan, Gas: Mark 3) for about 40 minutes, turning once halfway through.

3. 3.

   Meanwhile, peel the cucumber, halve lengthwise, and remove the seeds with a teaspoon. Clean, wash, and dice the radishes.

4. 4.

   Wash and dry the herbs. Pluck the parsley leaves and finely chop, cut the chives into rolls.

5. 5.

   Squeeze the lemon juice. Measure out 2 tbsp of juice, mix with quark and milk in a bowl until smooth. Mix in the diced cucumber and radish. Season with cumin, salt, and pepper.

6. 6.

   Mix the roasted potato wedges with parsley. Stir the chives into the quark and serve the potato wedges with it.