Potato Wedges with Two Dips
Herb-roasted potato wedges with sweet roasted garlic, served with two creamy dips: classic mayo and tangy horseradish.
- 50 min
- 593 kcal / serving
- easy
- vegetarian
- Protein
- 8.5 g
- Fat
- 34.6 g
- Carbs
- 59.2 g
Contains: milk, egg, mustard (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 3 large potatoes (approx. 250 g each)
- 3 tablespoons olive oil
- 1 1/2 teaspoons paprika powder
- 1/2 teaspoon dried oregano
- a few sprigs fresh thyme
- 2 cloves garlic, tips cut off
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon horseradish cream
- 2 tablespoons fresh chives, chopped
- Salt and pepper
Method
- Preheat the oven to 200°C.
- Halve each potato lengthwise, then cut each half into 3 wedges. Place the potatoes in a large bowl, season with olive oil, paprika powder, oregano, thyme, salt, and pepper, and gently mix until the potatoes are evenly coated with oil.
- Line a large baking sheet with parchment paper. Spread the potatoes and garlic cloves on it. Bake in the preheated oven for 20 minutes. Remove the garlic and set aside, turn the potato wedges. Put back in the oven and bake for another 15 minutes.
- Meanwhile, place mayonnaise and sour cream in separate bowls. Mix horseradish and chives with the sour cream and set aside.
- Remove the cooked potatoes from the oven and let cool for 5 minutes. Squeeze the cooled garlic cloves, mix the soft interior with the mayonnaise, and discard the skin.
- Serve the potato wedges immediately with the two dips.
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