Golden instead of dark, with rosemary and a fresh dip made with kefir instead of mayonnaise.
Time: 50 min, 15 min activeMakes: 4 servingsNo Thermomix needed: standard kitchen equipment
Why this recipe is good for you
- Acrylamide forms when starchy foods brown heavily. Baking until golden rather than dark cuts the amount significantly, and in trials rosemary reduced it in chips by up to 96 percent. Also, don't store potatoes in the fridge. Read more
- Leave crushed garlic to stand for ten minutes: only then has the enzyme alliinase formed most of the allicin. Read more
- Using kefir as the base for a dip saves up to 80 percent of the calories compared with mayonnaise and brings live lactic acid cultures with it. Read more
Ingredients
Potato wedges
- 1 kg waxy potatoes
- 2 tbsp olive oil
- 2 sprigs rosemary
- Salt, pepper
Dip
- 250 ml kefir
- 100 g Greek yogurt
- 1 garlic clove
- 1 tbsp olive oil
- ½ bunch chives
- Salt
Equipment you need
- Oven
- Baking tray lined with baking paper
- Mixing bowl
- Garlic press
Method
- Preheat the oven: Preheat the oven to 200°C using top and bottom heat.
- Crush the garlic: Crush the garlic for the dip into a small bowl and leave it to stand – after ten minutes most of the allicin has formed.
- Cut the potatoes: Wash the potatoes thoroughly and cut them into wedges, leaving the skin on.
- Season the wedges: Chop the rosemary needles, toss the wedges with the olive oil, rosemary, salt and pepper, and spread them out side by side on the tray.
- Bake the wedges: Slide the tray into the oven. The wedges bake for about 30 minutes, until golden – not dark brown. (30 minutes)
- Stir the dip: Finely chop the chives and stir them into the kefir, yogurt, garlic, olive oil and a little salt.
- Serve: Check the wedges: golden is perfect. Serve them hot with the dip.
