Potato wedges with aioli

Ingredients for 4 servings:

• 1 kg potatoes
• 5 tsp oil
• 1 tsp sweet paprika powder
• Salt and pepper, colorful
• 60 g mayonnaise (20% fat)
• 100 g sour cream
• 2 garlic cloves
• 3 tbsp lemon juice
• 2 tbsp mustard, medium hot
• 1 tsp sugar
• 1 head of lettuce
• 1 cucumber(s)
• 1 onion(s)
• 6 tbsp vegetable broth (1/4 tsp instant)
• 50 g low-fat yogurt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

and salad

Preheat the oven to 180°C (fan oven). Line a baking tray with baking paper. Wash the potatoes and cut them into wedges with their skins on. Mix the oil with the paprika, salt, and pepper, toss the potatoes in the oil, and spread everything on the baking tray. Bake in the preheated oven for about 30 minutes until golden brown. For the aioli, mix the mayonnaise with the sour cream. Peel and crush the garlic, then stir it into the mayonnaise and cream mixture with 1 tablespoon of lemon juice and 1 tablespoon of mustard. Season with salt, pepper, and sugar. Trim and wash the lettuce and tear it into bite-sized pieces. Wash and dice the cucumber. Peel and finely dice the onion. Mix the broth with the yogurt, the remaining lemon juice, and the mustard. Season with salt and pepper. Pour the dressing over the salad ingredients and mix well. Serve with the potato wedges and the aioli.