Potato Wedges with Two Dips

For the avocado dip, clean and coarsely chop parsley leaves, spinach, sorrel. Cut avocados in half, remove stones, remove the flesh from the skin. Cut cress from the bed.

Mash kitchen herbs, avocado and buttermilk not too finely, season with salt and juice of one lemon.

For the wasabi dip, press garlic through a press and mix with yogurt, wasabi lime juice and salt. Chop parsley and cilantro leaves mint and basil into very fine sprigs. Stir through with the yogurt.

3. rinse potatoes and cut lengthwise into large wedges, thick on the spot. Coat a baking tray with 1 tbsp. oil, place in the oven on the 2nd rack from the bottom.

Heat in the oven on the second rack from the bottom at 220 °C (gas 3-4, convection oven not recommended). Mix potatoes with 5 tbsp oil. Put them on the hot baking tray on a cut side very orderly, with a little distance from each other).

Bake at 220 °C on the 2nd rack from the bottom for 45-50 min.

After 25-30 minutes, when the crust is golden brown, remove from the baking tray and place on the other side. Drizzle remaining oil over potatoes and cook until done. Season with sea salt 5 minutes before the end of cooking. Serve immediately with dips.

Our tip: Use young, tender spinach from the farmers’ market!

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