Colorful Oven Potato Wedges with Paprika Quark Dip

Crispy potato wedges with colorful carrot and zucchini sticks from the oven, served with a mild paprika quark dip. The dip can be prepared ahead, and the potatoes need only little attention.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 800 g waxy potatoes
• 2 pc carrots
• 1 pc zucchini
• 2 tbsp cooking oil
• 1 tsp sweet paprika powder
• salt
• 250 g low-fat quark
• 150 g plain yogurt
• 1 pc red bell pepper
• 1 bunch chives

Method

1. Preheat the oven to 220 °C top and bottom heat and line a baking tray with baking paper.
2. Wash the potatoes thoroughly, do not peel them, and cut them into wedges about 1 cm thick.
3. Toss the potato wedges in a large bowl with 1 tbsp oil, paprika powder and a pinch of salt, then spread them out on the baking tray.
4. Bake the potatoes in the oven for 25 to 30 minutes until golden brown, and turn them once halfway through the time.
5. Peel or wash the carrots and zucchini as needed and cut them into thin sticks. Mix them with the remaining 1 tbsp oil and a pinch of salt.
6. After about 15 minutes of baking time, add the vegetable sticks to the potatoes on the baking tray and bake for another 10 to 15 minutes, until they are tender but still firm to the bite.
7. Remove the seeds from the bell pepper and dice it very finely. Finely chop the chives.
8. Stir the quark and yogurt in a bowl until smooth, mix in the diced bell pepper and half of the chives, and season with salt.
9. Sprinkle the potato and vegetable wedges with the remaining chives and serve them with the dip.