Crispy potato wedges with honey mustard dip

Ingredients for 2 servings:

• 5 m.-large potatoes, waxy
• 3 tbsp cream cheese
• 3 tbsp mustard, medium hot
• 2 tbsp blossom honey
• 1 tbsp cream or cremefine
• e.g. salt and pepper
• Cayenne pepper
• n. B. extra virgin olive oil
• 1 sachet of baking powder
• Lemon juice, optional

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

vegetarian

Wash the potatoes, cut them into chunks, place them in a bowl, and sprinkle with baking powder. Then cover them completely with hot water and let them stand for 10 minutes. In the meantime, preheat the oven to 220°C (425°F) using conventional heat and prepare the dip. Mix the cream cheese, mustard, honey, cream, spices, and a dash of lemon juice (if desired) until creamy. After 10 minutes, drain the potatoes, toss them with olive oil, salt, and pepper, and spread them on a baking sheet. Bake in the oven for about 45 minutes until crispy. The baking time varies depending on the oven model, the size of the potato wedges, and the desired degree of browning. Enjoy with the dip. Enjoy!