Fresh Herb dip with potato wedges

Details

20 min

20 min

Seraphine
(Wilhelm Studio)

Ingredients

400 g potatoes
1/2 tsp Rapunzel 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 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

Details

20 min

Seraphine
(Wilhelm Studio)

Method

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.

Ingredients

400 g potatoes
1/2 tsp Rapunzel 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 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

Details

20 min

Seraphine
(Wilhelm Studio)

Rapunzel Products

OXYGUARD® Linseed oil virgin

Olive oil extra virgin Finca la Torre, demeter

Atlantic sea salt fine