Crispy baked potatoes

Ingredients for 3 servings:

• 10 m.-large potatoes, waxy
• 3 tbsp olive oil
• 1 tsp coarse sea salt, more if needed
• 1 tsp sweet paprika powder
• 1 tsp curry powder
• some chili powder
• 1 tbsp rosemary, dried (fresh needles naturally taste more intense)
• some pepper, from the mill
• 1 cup sour cream
• 1 lemon(s), juice
• some salt and pepper
• 1 tbsp Italian herbs, of your choice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Dry the peeled, quartered potatoes thoroughly with kitchen paper. Place the potatoes in a large bowl, add the spices, and mix everything well with your hands. Now add the oil and mix again. Place the potatoes on a baking tray. I don’t grease the tray any further, as the oil on the potatoes is already sufficient. Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for approx. 30-40 minutes (depending on the size of the potato wedges). Turn the wedges every 10 minutes to ensure they are nice and crispy on all sides. If the wedges stick a little to the tray at first, don’t worry; simply loosen them with a spatula. Now mix a dip from the sour cream, lemon juice, spices, and herbs. If desired, you can also refine this with a little garlic. We serve this with fish or chicken thighs.