Potato wedges with garlic dip

Ingredients for 2 servings:

• 500 g potatoes, mostly waxy
• 4 tbsp olive oil
• ½ tbsp salt
• ½ tbsp pepper
• ½ tbsp paprika powder
• ½ tbsp oregano, shredded or pizza seasoning
• some seasoning salt for chicken, optional
• 1 cup crème fraîche
• some salt
• some pepper
• 1 clove(s) garlic, finely chopped
• some garlic granules
• some herbs, e.g. chives, parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

quick and tasty

Preheat the oven to about 200 degrees Celsius (convection oven). Leave the baking tray in the oven so it’s already piping hot. Wash the potatoes thoroughly (do not peel them) and cut into equal-sized/thickly wedges. For the marinade, combine all the remaining ingredients in a bowl. I always season everything to taste. Some people like it a bit saltier or spicier. Then add the raw wedges to the marinade and fold in to ensure everything is evenly distributed. Remove the baking tray from the oven and line it with baking paper. Place the marinated wedges on the tray, making sure they are all evenly distributed and not sticking together. Then place the tray in the oven for about 25-30 minutes. I check the wedges every now and then after about 25 minutes, because I don’t want them to shrivel up and become dry. It’s best to taste them towards the end to see if they’re done. For the dip: Mix all the ingredients together and season again to taste.