Potato wedges with quark

Ingredients for 4 servings:

• 1 kg potatoes, medium-sized
• 4 tbsp sunflower oil
• salt and pepper
• Paprika powder, sweet
• 20 g sunflower seeds
• 100 g radishes
• 100 g cucumber(s)
• 1 small onion(s) or 1 bunch of spring onions
• 300 g quark
• 125 ml buttermilk
• 1 box of cress

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Peel the potatoes and quarter them lengthwise. Mix the oil, a little salt, pepper, and paprika into the potatoes. Spread the potatoes on a baking tray. Bake in a preheated oven (top/bottom heat 200°C, fan oven 175°C) for about 30 minutes until golden brown. Turn the potatoes halfway through cooking. For the dip, roast the sunflower seeds in a pan without fat, remove from the pan, and let cool. Cut the radishes into thin sticks and the cucumber into cubes. Finely dice the onion. Mix together the quark and buttermilk and season with salt and pepper. Mix in the onion, radishes, cucumber, and sunflower seeds, leaving some for sprinkling. Cut off half of the cress and mix in as well. Arrange the potatoes on plates with the dip and serve sprinkled with the remaining radishes, cucumber, sunflower seeds, and cress. Tip: Roast beef also goes very well with this dish.