Wedges with Radish-Cucumber Cream
Wedges with radish-cucumber cream is a recipe featuring fresh ingredients in the dips category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g waxy potatoes
- 2 tbsp sunflower oil
- Salt
- Pepper (freshly ground)
- 200 g salad cucumber
- 75 g radishes
- 400 g sour cream 20%
- 0.5 lemon (juice)
- 2 tbsp chives rings
- 2 tbsp chopped parsley
Instructions
-
1.
Preheat the oven to 200°C fan-forced. Peel, wash and cut the potatoes into wedges. Mix the oil with salt and pepper and combine well with the potatoes. Spread evenly on a baking tray and bake in the preheated oven for about 40 minutes until golden brown.
-
2.
Turn occasionally while baking. Peel the cucumber, halve it lengthwise and remove seeds with a small spoon. Wash and clean the radishes. Dice both finely (set aside 1 tbsp) and mix with the sour cream.
-
3.
Stir in the lemon juice and season with salt and pepper. Transfer to a bowl, sprinkle with the remaining vegetables and chives. Fold in the chopped parsley at the end and serve the wedges together with the dip.
