Crispy
Potato Wedges with Quark Linseed Oil
Dip
Ingredients
for 3 servings:
- 1
kg (2.2 lbs) small potatoes
- 100
ml olive oil
- 2-3
tbsp whole breadcrumbs
- 1
sprig of rosemary
- 1
small clove garlic
- 1
teaspoon rock salt
For
the dip, you need:
- 3
tablespoons omega-3 oil
of your choice
- 9
tablespoons low fat quark
or cottage cheese
- 9
tablespoons milk
- 1
pinch of ground cumin
- 1
pinch of ground Fenugreek
(Trigonella caerulea)
- Salt
and freshly ground
pepper to taste
Preparation:
Preheat the oven to 200° C / 390°
F. Wash the potatoes thoroughly and
quarters lengthwise. Strip off the
rosemary leaves from the branch and
chop coarsely. Chop the garlic finely.
Now
marinate the potato wedges in a bowl
with olive oil, breadcrumbs, rosemary,
garlic and rock salt. Then distribute
them into columns on a baking tray.
Bake for about 30 minutes at 390°
F on the middle shelve of the oven.
Meanwhile,
from the other ingredients prepare
a dip by mixing all ingredients on
a blender.
European
Residents: You
can buy Dr.
Johanna Budwig Omega-3 Oil at
dr-johanna-budwig.de
from
the Budwig Foundation, Germany |