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Ingredients

Potato Wedges

10 medium-sized firm potatoes
3 Tablespoon(s) olive oil
1 Teaspoon(s) coarse sea salt (more as needed)
1 Teaspoon(s) sweet paprika
1 Teaspoon(s) curry powder
A pinch of chili powder
1 Tablespoon(s) rosemary (dried or fresh)
A pinch of freshly ground pepper

Preparation

  • Preparation time: 10 min
  • Cooking time: 35 min
  • Total time: 45 min

Potato Wedges

1.

Wash the potatoes thoroughly, quarter them, and pat them dry. In a large bowl, mix the spices (salt, paprika, curry, chili, rosemary, and pepper). Add the potato quarters and mix well with your hands so that all the potatoes are well coated with the spices.

2.

Add the olive oil and mix again thoroughly. Spread the potato wedges evenly on a baking sheet with the platinum silicone baking mat.

3.

Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for about 30-40 minutes until the potatoes are golden brown and crispy. Tip: Turn the potatoes every 10 minutes to ensure they get crispy on all sides.

4.

Serve the crispy potato wedges with a fresh sour cream dip made from low-fat quark, crème fraîche, chives, garlic, salt, and pepper.

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September 30, 2024 13:02

Average rating of 5 out of 5 stars

Die Kartoffelspalten sind richtig lecker! Außen schön knusprig, innen weich und der Rosmarin passt perfekt. Einfach zu machen und mega gut als Beilage oder Snack. Die mache ich bestimmt wieder!

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