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Ingredients (4 servings)
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1.000 g Bio-Erdäpfel
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2 Stk. Bio-Löffelkefir
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30 ml Olivenöl
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Salz, Pfeffer, Paprikapulver, getrocknete Kräuter
Preparation
- Preheat the oven to 200 degrees top and bottom heat. Wash the organic potatoes thoroughly and cut them unpeeled into even wedges.
- Toss the potato wedges in a bowl with olive oil, salt, pepper, and paprika powder, then spread them out on a baking sheet lined with parchment paper.
- Bake in the hot oven for about 30 to 35 minutes until golden brown and crispy.
- Meanwhile, stir the organic spoonable kefir in a bowl with salt, pepper, and dried herbs until smooth, and serve with the hot potato wedges.
