Oven-baked potato wedges with herbed quark

These low-histamine potato wedges from the oven with herb quark are super crispy and delicious.

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

35 minutes

Ingredients for 2 servings

For the potato wedges

• 15 small potatoes (approx. 750 g)
• 1 tbsp coconut oil
• 2 sprigs of rosemary
• Organic herb salt

For the herb quark

• 250 g vegan curd alternative (1)
• 1 tbsp acerola juice
• 1/2 small onion (1)
• 1 clove of garlic (1)
• 50 g salad cucumber
• fresh, low-histamine herbs (e.g. basil, oregano, etc.)
• Organic herb salt

preparation

• Preheat the oven to 200 degrees Celsius (top/bottom heat).
• Wash the potatoes, quarter them lengthwise and mix well with coconut oil and organic herb salt .
• Spread the potatoes on a baking sheet lined with parchment paper and add the rosemary sprigs.
• Bake in the oven for about 30-40 minutes until crispy.
• Meanwhile, finely chop the onion (1) and garlic cloves (1).
• Grate the cucumber and squeeze out the water.
• Mix onion (1), garlic cloves (1), cucumber, acerola juice, fresh herbs and some organic herb salt well with quark.
• Serve the potatoes with the herbed quark.

Our HistaFood tip

A low-histamine spread goes very well with this. For example, our organic vegetable spread with carrot and beetroot or our organic vegetable spread with zucchini and basil .

Our recommendations

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.