📝 About This Recipe
These golden-brown potato wedges are a staple of German comfort food, celebrated for their fluffy interior and perfectly seasoned, crispy skin. Infused with a blend of classic European herbs like marjoram and rosemary, they offer a rustic charm that pairs beautifully with a cool, creamy herb dip. Whether served as a hearty side or a standalone snack, these wedges capture the essence of traditional German home cooking in every bite.
🥗 Ingredients
Main Ingredients
- 1 kg Potatoes (Waxy or Yukon Gold) (washed and scrubbed, skin-on)
- 4 tablespoons Olive Oil (high-quality extra virgin)
- 1.5 teaspoons Sea Salt (fine grain)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1 teaspoon Sweet Paprika (for color and mild sweetness)
- 1 teaspoon Dried Marjoram (a classic German potato herb)
- 1/2 teaspoon Dried Rosemary (crushed slightly)
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
Herb Quark Dip (Kräuterquark)
- 250 grams Quark (low-fat or full-fat)
- 100 grams Sour Cream (for extra creaminess)
- 1 small bunch Fresh Chives (finely snipped)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- to taste Salt and Pepper
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F) and line a large, rimmed baking sheet with parchment paper to prevent sticking.
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2
Thoroughly wash the potatoes, leaving the skins on for that authentic rustic texture. Pat them completely dry with a clean kitchen towel; moisture is the enemy of crispiness!
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3
Slice each potato in half lengthwise, then cut each half into 3 or 4 uniform wedges of equal thickness to ensure even cooking.
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4
In a large mixing bowl, whisk together the olive oil, sea salt, black pepper, paprika, marjoram, rosemary, garlic powder, and onion powder until well combined.
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5
Add the potato wedges to the bowl and toss them vigorously with your hands or large spoons until every surface is evenly coated in the herb-oil mixture.
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6
Arrange the wedges on the prepared baking sheet in a single layer, making sure they do not touch each other to allow for proper air circulation.
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7
Place the baking sheet in the center of the oven and roast for 20 minutes.
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8
While the potatoes are roasting, prepare the dip by whisking the Quark and sour cream together in a medium bowl until smooth.
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9
Stir in the fresh chives, parsley, and lemon juice. Season with salt and pepper to taste, then refrigerate until ready to serve.
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10
Remove the potatoes from the oven and carefully flip each wedge using tongs to ensure they brown beautifully on both sides.
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11
Return to the oven for another 15-20 minutes, or until the wedges are deep golden brown and the edges look crisp.
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12
For an extra-crispy finish, turn on the broiler for the final 2 minutes of cooking, but watch them closely so they don't burn.
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13
Remove the tray from the oven and let the wedges rest for 2-3 minutes; this allows the steam to dissipate so the exterior stays crunchy.
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14
Transfer the hot Kartoffelspalten to a serving dish and serve immediately with a generous side of the chilled herb quark.
💡 Chef's Tips
Choose waxy potatoes like Yukon Gold for a creamy interior that holds its shape under high heat. Always dry the potato wedges with a towel after cutting; any surface water will cause them to steam rather than roast. Don't crowd the baking sheet; if the wedges are too close, they will be soft instead of crispy—use two sheets if necessary. If Quark is unavailable in your area, a 50/50 mix of Greek yogurt and cream cheese provides a similar tangy flavor and texture. For a spicy variation, add 1/4 teaspoon of cayenne pepper or hot chili flakes to the spice mixture.
🍽️ Serving Suggestions
Serve as a side dish to a classic Wiener Schnitzel or grilled German Bratwurst. Pair with a cold German Pilsner or a crisp, dry Riesling to balance the savory herbs. Accompany with a fresh German Cucumber Salad (Gurkensalat) for a light, refreshing contrast. Use them as a hearty base for 'German Loaded Fries' by topping with melted cheese and crispy bacon bits.