For the homemade potato wedges with yogurt dip, wash and peel the potatoes, cut them into sticks and put them in a large bowl.
Add olive oil, rosemary, sea salt, some cumin, paprika powder and garlic salt and mix vigorously. Bake in the preheated oven at 160 °C hot air for about 30 minutes, turning them repeatedly and adding more olive oil if necessary.
For the yogurt dip, wash and finely chop fresh chives, finely chop garlic. Mix everything with the yogurt and stir.