Spiced potatoes with quark dip

Ingredients for 4 servings:

• 750 g potato(s), waxy
• some thyme sprigs, fresh
• 5 tbsp olive oil
• 1 tsp sweet paprika powder
• 1 tsp curry powder
• 1 tsp salt
• 250 g low-fat curd cheese
• 50 g crème fraîche
• 1 tsp lemon juice
• 1 garlic clove(s)
• e.g. salt and pepper
• n. B. Herbs, of your choice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

vegetarian potato dish, extremely tasty, easy to prepare

Brush the potatoes and roughly tear the washed and shaken-dry thyme. In a bowl, add the oil, paprika, curry powder, and salt and mix thoroughly. Halve the potatoes lengthwise, add them to the bowl, and toss until coated with the oil mixture. Place the potato halves, cut-side up, on a baking sheet lined with baking paper. Bake the potatoes for 50 minutes at 200°C (fan oven 180°C). For the dip, place the quark, crème fraîche, and lemon juice in a bowl. Press in the garlic clove with a garlic press, and season generously with salt and pepper. Optionally, you can add herbs, depending on your taste. Then mix everything thoroughly. Serve the baked potatoes with the dip.