Ingredients:

  • 1 kg Waxy or All-purpose potatoes
  • 3 tbsp Extra virgin olive oil
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Sea salt
  • 0.5 tsp Freshly cracked black pepper
  • 1 tsp Polenta
  • 1 large English Cucumber
  • 250g Magerquark or Thick Greek Yogurt
  • 100g Sour cream or Schmand
  • 1 clove Garlic, finely minced
  • 1 tbsp Fresh dill, chopped
  • 1 tsp White wine vinegar

Instructions:

  1. Preheat your oven to 220°C (425°F). Scrub the 1 kg of potatoes thoroughly, but leave the skins on; they add vital texture and nutrients to the Wedges Cucumber Dip experience. Cut each potato into uniform 1.5 cm wedges to ensure they all cook at the same rate.
  2. Place the wedges in a large bowl. Add the 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp sea salt, 0.5 tsp pepper, and the 1 tsp polenta. Cover the bowl with a lid or a large plate and shake vigorously for 30 seconds.
  3. Spread the wedges onto the preheated baking sheet in a single layer. Make sure they aren't touching! Cook for 35 minutes, flipping them halfway through, until they are deep golden and the edges look visibly dry and brittle.
  4. While the potatoes roast, grate the English cucumber using the coarse side of a box grater. Sprinkle with a pinch of salt and let it sit in a colander for 10 minutes.
  5. Place the grated cucumber in a clean kitchen towel and twist it tightly over the sink. Squeeze until no more liquid comes out. You will be surprised by how much water is removed — this is the secret to a velvety dip.
  6. In a medium bowl, whisk together the 250g Magerquark, 100g sour cream, minced garlic clove, 1 tbsp chopped dill, and 1 tsp white wine vinegar. Fold in the squeezed cucumber until fully integrated.
  7. Taste the dip and add a pinch of salt or pepper if needed. Place the dip in the refrigerator for at least 15 minutes while the potatoes finish roasting.
  8. Once the potatoes are done, let them rest on the pan for 2 minutes. This allows the internal steam to redistribute slightly, making them easier to remove without breaking the crust. Serve immediately alongside the chilled Gurkendip.