Potato wedges with paprika cream cheese dip

Ingredients for 4 servings:

• 1 kg potatoes, mainly waxy (small early potatoes)
• 3 tbsp olive oil
• 1 tsp salt
• 1 tsp paprika powder, hot
• 1 tsp rosemary, ground
• 1 tsp thyme, shredded
• 1 tsp caraway powder
• 2 garlic cloves or 1 tsp garlic granules
• 250 g cream cheese (17% fat absolute)
• 100 ml semi-skimmed milk
• 1 tsp paprika powder, hot
• salt and pepper
• 1 pinch of chili powder
• garlic powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Preheat oven to 200°C (top/bottom heat). Wash and quarter the potatoes (important: leave the skins on!). Crush the garlic in a large bowl, mix with olive oil and the spices, then add the potato quarters. Mix everything well so that all the potato quarters are coated with the marinade. Then spread the potatoes on a baking sheet, making sure they are not overlapping. Bake for about 30 minutes, until they are golden brown. Depending on your oven, you may need to add a few minutes of broiler at the end. Meanwhile, prepare the dip: Whisk the cream cheese until smooth, gradually adding the milk. Season to taste with salt, pepper, paprika, and garlic powder (or a small crushed garlic clove). If it’s not spicy enough for you, you can add a pinch of chili. Serve with a mixed salad. Tip: If you want to serve the wedges as a side dish (e.g. with steak, chicken wings, roast chicken, lamb, etc.), allow about 200 g of potatoes per person.