Recipes · Side dishes
Potato Wedges with Herbed Quark
AI-written · not yet kitchen-tested
Wedges with the skin on hold their shape and turn crisp at the edge when they are waxy potatoes cut to an even thickness. A basket of about 4 liters holds roughly 14 ounces (400 g) in a loose layer, so you cook in two batches. A knife test replaces any clock, because thickness and appliance decide the time.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 800 g (1.8 lb) potatoes waxy, scrubbed well, skin on
- 2 tbsp canola oil
- 2 tsp sweet paprika
- 0.5 tsp garlic powder
- 1 tsp salt level
- 250 g (8.8 oz) quark or thick plain Greek yogurt
- 2 tbsp milk to loosen the quark
- 3 tbsp chives snipped into fine rings
- 2 tbsp flat-leaf parsley finely chopped
- 1 tsp lemon juice
- 1 clove garlic finely grated
- salt and pepper to taste
Method
- Scrub the potatoes well under running water with a brush; the skin stays on. Cut them in half lengthwise and cut each half into 3 or 4 wedges about 3/4 inch (2 cm) thick, as evenly as you can.
- Pat the wedges dry with a kitchen towel and toss them in a bowl with the oil, paprika, garlic powder and salt until every wedge is evenly coated.
- For the herbed quark, stir the quark with the milk until smooth, mix in the chives, parsley, lemon juice and garlic and season with salt and pepper. Cover and chill so the herbs can infuse.
- If the instructions for your air fryer call for preheating, preheat it for 3 minutes at 400 °F (200 °C). Put half of the wedges (about 14 oz / 400 g) into the basket with one cut side down in a loose layer; it should be no more than half full.
- Cook at 400 °F (200 °C) for 22 minutes. Halfway through (after 11 minutes), shake the basket and turn the wedges.
- To check, a knife should slide into the thickest wedge without resistance, the cut sides should be golden brown and the skin crisp. If not, keep cooking in 2-minute steps. Keep the first batch warm uncovered on a plate.
- Cook the second batch the same way. Then put both batches back into the basket for 2 minutes at 400 °F (200 °C) to refresh them and serve with the herbed quark.
Tip: Wedges from waxy potatoes with the skin on keep their shape; floury varieties fall apart more easily and turn dry at the edges.
Tip: Thicker wedges (1 1/4 inch / 3 cm) need 5 to 7 minutes longer, thinner ones brown faster: when in doubt, test with a knife after 15 minutes.