Roasted Potato Wedges with Yogurt Dip

Preheat the oven to 200 °C (convection).

Scrub the potatoes well and rub them dry. No need to peel them.

• 600 g Potatoes

Halve the potatoes lengthwise and cut each half into 3–4 wedges.

Toss the wedges in a bowl with the olive oil, salt, pepper and paprika until they're glossy all over.

• 2 tbsp Olive oil
• Salt
• Pepper
• 1 tsp Paprika

Lay the wedges skin side down on the baking sheet so they don't touch.

Slide the sheet into the hot oven and roast the wedges for about 15 minutes.

Meanwhile, while step 6 runs

Meanwhile, peel the garlic clove and chop it very finely.

• 1 Garlic clove

Meanwhile, while step 6 runs

While the potatoes roast, wash the parsley, shake it dry and chop it finely.

• ½ bunch Parsley

Meanwhile, while step 6 runs

Meanwhile, stir the yogurt with the garlic, parsley, salt and pepper until smooth and put it in the fridge.

• 1 tub Yogurt
• Salt
• Pepper

Take out the baking sheet and turn the wedges once with the spatula.

Roast for about 15 more minutes until the wedges are golden brown, crispy and easy to pierce.

Sprinkle the wedges with a little salt and serve hot with the dip.

• Salt