Potato Wedges with Dip

I seldom eat potatoes. Mostly because pasta and rice are so much less hassle and you can just store them on a shelf.
But these are great and practically no work. And Ajvar is always yummy.

I fryed the wegdes the next day and they still tasted great. And if you have some dip left, just use it as spread on a slice of bread.

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Potato Wedges with Dip

Potato Wedges

ca. 1,2 kg early potatoes, waxy
4 tbsp olive oil
3 garlic cloves
1 1/2 tbsp rosemary
salt
pepper
paprika powder

1. Pre-heat the oven to 200 °C/390 °F.
2. Wash the potatoes thoroughly and rub them dry.
3. Cut the potatoes lengthwise into thin wedges. 
4. Strip the garlic cloves and cut them into thin slices.
5. Put the wedges into a big bowl and add the oil, the garlic and the rosemary. Season with salt, pepper and paprika powder. Mix everything together, so that the potato wedges are thoroughly coated.
6. Place baking parchment on a baking sheet.
7. Spread the wedges on the baking sheet.
8. Bake the potatoes for 40 minutes.

Dip

150 g quark, lowfat
250 g Ajvar
salt
pepper

1. Mix the quark and the Ajvar.
2. Season with salt and pepper.
 

Bon appétit!!