Crispy potatoes with cucumber curd

Ingredients for 4 servings:

• 1.2 kg potatoes, waxy
• 4 tbsp oil
• 2 tsp marjoram, dried
• Sea salt and pepper from the mill
• ½ cucumber(s)
• 1 bunch of radishes
• e.g. chives and parsley
• 400 g low-fat curd cheese
• 150 g natural yogurt, low-fat
• ½ lemon(s), juice

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Preheat the oven to 200°C (top/bottom heat). Peel and wash the potatoes, and cut them lengthwise into wedges. Toss the potato wedges with oil, marjoram, salt, and pepper, and arrange them on a baking sheet lined with baking paper. Bake the potato wedges in the hot oven on the second rack from the bottom for about 40 minutes, turning once. Meanwhile, peel the cucumber and halve it lengthwise, removing the seeds with a spoon. Trim and wash the radishes. Cut the cucumber and radishes into small cubes. Wash the herbs and shake dry. Pluck the parsley leaves from the stems and finely chop them, and cut the chives into small rolls. In a bowl, whisk the quark with the yogurt and lemon juice until smooth. Mix in the diced cucumber and radish and season the quark with salt and pepper. Mix the parsley into the potato wedges and stir the chives into the quark. Serve the vegetable quark with the potatoes. Tip: The potatoes should not be baked too brown, as this will prevent them from containing too much harmful acrylamide. The potato wedges will be lower in fat if you let them drain briefly on kitchen paper before serving. Calories: 361 g Protein: 21 g Fat: 9 g Carbohydrates: 47 g