Baked Potato Wedges with Mint-Yogurt Dip

1. 1 Plain yogurtpack 300 g ≈ 0,70 € 30 g
2. 2 Green onionspack 50 g ≈ 0,98 € 20 g
3. 3 Lemon≈ 4,25 € per kg 9 g
4. 4 Fresh mintpack 30 g ≈ 1,31 € 10 g
5. 5 Parsleypack 50 g ≈ 0,98 € 5 g
6. 6 Potatoes≈ 1,53 € per kg 300 g
7. 7 Olive oil 9 ml
8. 8 Mayonnaise 30 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C). Scrub and cut potatoes⁶ into wedges or thick slices.

2. Arrange potatoes⁶ on a baking sheet, drizzle with olive oil, season with salt, and toss to coat.

3. Bake at 400°F (200°C) for 30–35 minutes, flipping once halfway, until golden and tender when pierced with a knife.

4. Finely chop green² onion, mint, and parsley⁵. Mix yogurt, mayonnaise, lemon³ juice, and half the herbs in a bowl.

5. Top hot wedges with the remaining herbs and serve with the dip.