Air fryer rosemary potato wedges with garlic quark

Air fryer rosemary potato wedges with paprika and olive oil, served with garlic quark and chives. A lunch or side dish with 23.4 g protein per serving.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 22 min
• Total time: 32 min
• Calories: 407 kcal per serving
• Protein: 23 g
• Fat: 7 g
• Carbs: 60 g

Ingredients

• 700g potatoes
• 250g low-fat quark
• 50g yoghurt
• 1 tbsp olive oil
• 1 clove of garlic
• 2 sprigs of rosemary
• 1 tsp paprika
• ½ bunch of chives
• ½ tsp salt

Method

You’ll need: air fryer · chopping board · knife

1. Wash the potatoes thoroughly and cut them, skin on, into thin wedges. Pat them dry with a tea towel.
2. Toss the wedges with the olive oil, chopped rosemary, paprika and half the salt.
3. Cook the potato wedges at 200 °C for 20 to 22 minutes without preheating, shaking the basket twice, until golden brown.
4. Stir the low-fat quark with the yoghurt, crushed garlic, finely snipped chives and the rest of the salt until smooth.
5. Serve the hot potato wedges with the garlic quark.

Good to know

Potato wedges are the reason many people buy an air fryer. With one tablespoon of oil for two servings, they turn crisp outside and floury-soft inside.

Swaps

Low-fat quark → skyr (thicker). Rosemary → thyme. Olive oil → avocado oil (heat-stable). Potatoes → a waxy variety for wedges that hold their shape.

Cooking tips

Fill the basket no more than halfway, otherwise the potatoes steam. Soaking them in water for 20 minutes beforehand draws out starch and makes the wedges even crispier.

Storage

Potato wedges keep for 2 days in the fridge; crisp them up again in the air fryer for 5 minutes at 200 °C.

Allergens

Contains milk; suitable for children and fine in pregnancy.

Frequently asked questions

How long do rosemary potato wedges keep in the fridge?

Potato wedges keep for 2 days in the fridge; crisp them up again in the air fryer for 5 minutes at 200 °C.