Main courses

Fresh Herb dip with potato wedges

Name: Fresh Herb dip with potato wedges
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: For 2 servings
Ingredients: 400 g potatoes; 1/2 tsp Rapunzel atlantic sea salt fine; 2 tbs Rapunzel Olive oil extra virgin Finca la Torre, demeter; 200 g quark or sourcream; 50 g joghurt; fresh herbs e.g. cress, parsley, chives, rocket; 1 tbs Rapunzel OXYGUARD Linseed oil virgin; 1 tbs Rapunzel Olive oil extra virgin Finca la Torre, demeter; 1 pinch Rapunzel atlantic sea salt fine; 1 pinch pepper

Seraphine Wilhelm

40 Min.

For 2 servings

Info

Perptime 20 Min.
Baketime 20 Min.

Ingredients

Portions

400 g potatoes
1 Atlantic sea salt fine
2 tbs Rapunzel Olive oil extra virgin Finca la Torre, demeter

For the herb dip:

200 g quark or sourcream
50 g joghurt
fresh herbs e.g. cress, parsley, chives, rocket
1 OXYGUARD® Linseed oil virgin
1 tbs Rapunzel Olive oil extra virgin Finca la Torre, demeter
1 Atlantic sea salt fine
1 pinch pepper

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat the oven to 200 ° C convection. Wash the potatoes thoroughly, then dry and cut into quarters. Mix oil with salt in a bowl, add the potatoes and mix well. Spread the potatoes on a baking tray lined with baking paper and bake in the preheated oven for about 20 minutes. For the herb dip: Chop the herbs finely. Mix all ingredients with the sour cream and yoghurt and serve with the potato wedges.

USED RAPUNZEL PRODUCTS

OXYGUARD® Linseed oil virgin

Olive oil extra virgin Finca la Torre, demeter