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Crispy Potato Wedges with Cucumber Dip

Crispy potato wedges served with a refreshing cucumber dip, perfect for any gathering or cozy night in.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the potato wedges
  • 1 kg Potatoes Choose firm varieties like Russet or Yukon Gold.
  • 2 EL Olive Oil Helps the wedges crisp up nicely.
  • 1 EL Bratkartoffelgewürz A unique seasoning blend for flavor. Substitute with any potato spice mix if unavailable.
  • to taste g Coarse Salt Enhances the flavors of the potatoes.
For the cucumber dip
  • 1 Cucumber Cucumber Opt for a firm, fresh cucumber for crunch.
  • 200 g Sour Cream Adds creaminess and a slight tang.
  • 200 g Skyr or Low-fat Quark Use Greek yogurt as an alternative.
  • 2-3 EL Fresh Dill (chopped) Adds freshness to the dip.
  • to taste g Salt and Pepper For seasoning.

Method
 

Preparation
  1. Preheat your oven to 220°C (428°F) using the top and bottom heat function.
  2. Wash the potatoes thoroughly; you can peel them if you prefer but leaving the skins on adds texture. Cut them into generous wedges.
  3. Place the wedges in a mixing bowl, drizzle with olive oil, and sprinkle with bratkartoffelgewürz. Toss until evenly coated.
Baking
  1. Spread the wedges in a single layer on a baking tray and roast for 35–40 minutes until golden-brown and crispy.
Cucumber Dip
  1. While the wedges are baking, wash and slice the cucumber into thin rounds.
  2. In a bowl, mix sour cream and skyr until creamy and smooth. Fold in cucumber slices and fresh dill, seasoning with salt and pepper.
Serving
  1. Once the wedges are done, take them out of the oven, sprinkle with coarse salt, and serve hot with the cucumber dip.

Notes

For best results, cut the potatoes uniformly and avoid crowding the pan. Experiment with seasonings for a personalized touch.