Crispy potato wedges from the tray

Name: Crispy potato wedges from the tray
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 8 Stem(s) Thyme; 1.5 kg waxy new potatoes; 7-10 Tbsp Sea salt; 2 TABLESPOONS Olive oil; 2 (approx. 80 g) Tomatoes; 2 (approx. 60 g) Spring onions; 1/2 (100 ml) Bottle Texicana Salsa; 30 g Bacon; 1/2 bunch Chives; 150 g sour cream (10 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Sugar; 100 g Feta cheese light (30 % fat in dry matter); 20 g green olives; 150 g Crème légere (15 % fat); 7-10 Tbsp peel and juice of 1/2 untreated lemon; 7-10 Tbsp Pepper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

8 Stem(s) Thyme
1.5 kg waxy new potatoes
7-10 Tbsp Sea salt
2 TABLESPOONS Olive oil
2 (approx. 80 g) Tomatoes
2 (approx. 60 g) Spring onions
1/2 (100 ml) Bottle Texicana Salsa
30 g Bacon
1/2 bunch Chives
150 g sour cream (10 % fat)
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Sugar
100 g Feta cheese light (30 % fat in dry matter)
20 g green olives
150 g Crème légere (15 % fat)
7-10 Tbsp peel and juice of 1/2 untreated lemon
7-10 Tbsp Pepper

Directions

1
Wash the thyme and dab dry. Chop 3 stems finely and pluck the rest. Wash potatoes thoroughly, dab dry and cut into slices. Put potatoes on the tray, sprinkle with sea salt and thyme stalks, drizzle with oil.
2
Mix everything together well. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 35 minutes, turning from time to time. In the meantime, wash, clean and finely dice the tomato and spring onion.
3
Mix with Texicana Salsa. Cut bacon into strips. Heat a coated pan and leave the bacon crisp. Take it out and let it drip off on kitchen paper. Wash the chives, dab dry and cut into small rolls, except for a little garnish.
4
Mix sour cream, chives and bacon. Season with salt, cayenne pepper and 1 pinch of sugar. Crumble feta and chop olives finely. Mix feta, olives, crème légere, lemon peel and chopped thyme.
5
Stir in lemon juice and season with salt, pepper and 1 pinch of sugar. Put potato wedges on a plate and arrange sauces in small bowls. Serve sour cream sauce garnished with chives.