Description
These potato wedges with cucumber dip are a delightful combination of crispy oven-baked potatoes seasoned to perfection and a creamy cucumber dip that adds a refreshing touch to the dish. Perfect for a satisfying and flavorful meal.
Ingredients
Potato Wedges:
- 1 kg potatoes
- 2 tbsp olive oil
- 1 tbsp fried potato seasoning
- Coarse salt
Cucumber Dip:
- 1 cucumber
- 200 g sour cream
- 200g Skyr or low-fat quark
- 2-3 tablespoons chopped dill
- Salt, pepper
Instructions
- Preheat the oven: Preheat the oven to 220°C (top and bottom heat).
- Prepare potato wedges: Wash, peel (optional), and cut potatoes into wedges. Toss with oil and potato seasoning. Spread on a baking sheet and bake for 35-40 minutes.
- Make cucumber dip: Slice cucumber thinly. Mix sour cream and skyr until creamy. Add cucumber slices, dill, salt, and pepper.
- Serve: Sprinkle baked potato wedges with salt and serve with cucumber dip.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 20mg
