Crispy potato wedges with broccoli dip! ? A real children's dish. ? Whether it's just a side dish or a lunchtime snack. Super delicious and simply made.
Crispy potato wedges with broccoli dip
(1 votes, average: 5,00 out of 5)
Loading...Ingredients
- 650 g potatoes (7-8 large potatoes)
- 4 tablespoons melted coconut oil
- 1 tablespoon paprika powder
- 300 g broccoli
- 2 tsp salt
- 1 tablespoon of mustard
- 4 tablespoons of quark
- 2 tablespoons of olive oil
- Pepper
Instructions
Peel potatoes, wash and cut into slices (potatoes at least eighth).
In a large bowl mix 4 tbsp. melted coconut oil and 1 tbsp. paprika powder and add the potato wedges until everything is well moistened with oil and paprika powder.
Bake the potatoes at 200 degrees top and bottom heat for 30-35 minutes. (From 30 minutes on take a look inside, as the baking time can vary depending on the size and thickness of the potato wedges).
For the dip, cook 300 g of broccoli in a pot with a little salt, rinse with cold water and place in a bowl with 1 tablespoon of mustard, 4 tablespoons of quark, 2 tablespoons of olive oil, 2 teaspoons of salt and a little pepper.
Now puree or mix in a blender to an even mass and refrigerate in the fridge.
Serve together when the potatoes are ready.
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