Ingredients:

  • 1 kg waxy potatoes
  • 3 tbsp extra virgin olive oil
  • 1 tbsp cornstarch
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 large English cucumber
  • 250g Magerquark or Greek yogurt
  • 100g sour cream
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, chopped
  • 1 tsp lemon juice

Instructions:

  1. Preheat oven to 220°C (425°F). Place your empty baking sheet inside.
  2. Cut your 1 kg potatoes into even wedges. Aim for about 8 to 10 wedges per potato to ensure even cooking.
  3. Pat the wedges with a clean kitchen towel until they are bone dry.
  4. Toss the wedges in a bowl with 1 tbsp cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, salt, and pepper. Ensure a fine, dusty coating.
  5. Drizzle the 3 tbsp olive oil over the dusted potatoes and toss again. The oil should hydrate the starch into a thin paste.
  6. Carefully pull out the hot tray and spread the wedges in a single layer. You should hear them hiss immediately.
  7. Bake for 25 minutes. At the 15 minute mark, flip them. They are done when the edges are dark gold and feel hard to the touch.
  8. While roasting, grate the English cucumber. Squeeze out the excess liquid using a clean cloth or your hands.
  9. Combine the squeezed cucumber with 250g Magerquark, 100g sour cream, minced garlic, dill, and lemon juice.
  10. Serve the wedges piping hot alongside the chilled dip.