John Myers
Ingredients for 2 servings:
- 500 g potatoes, small
- 1 tbsp olive oil
- Salt and pepper, white
- Paprika powder, sweet
- 1 rosemary sprig(s)
- 1 tsp, grated oregano, rubbed
- 100 g cream cheese, grainy
- 50 g low-fat yogurt
- 50 g salad cream (Miracel Whip)
- 1 spring onion(s)
- 1 garlic clove(s), possibly two
- Himalayan salt
- Pepper, white
- chili flakes
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Preheat the oven to 200 degrees Celsius (top/bottom heat). Wash and brush the potatoes if you want to use them with the skin on. Otherwise, peel the potatoes. Cut them in half lengthwise and then in half again. Place them in a bowl or freezer bag, add the spices to taste, as well as the oregano. Finely chop some of the rosemary sprigs (I use about a level teaspoon). Add them to the potato wedges along with the olive oil and mix everything together. Pour onto a baking sheet lined with parchment paper and spread them out, making sure the potato wedges are not touching. Place the rest of the rosemary sprig between them. Place the baking sheet on the middle rack of the oven for about 20 to 30 minutes. Depending on how large or small the potato wedges are, I check after 15 to 20 minutes to see if they’re cooked. You can turn the wedges occasionally, but I don’t usually do that. For the cottage cheese dip, mix the cream cheese with the yogurt and Miracle Whip. Peel the spring onion, halve it lengthwise, and cut it into half rings. Peel the garlic and dice it fairly finely, then stir it in with the spring onion. Season to taste, carefully adding the chili flakes. Serve with the potato wedges.
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