EatSmarter exclusive recipe

Baked Potato Wedges

with Cheesy Vegetable Dip
4.2
Average: 4.2 (15 votes)
(15 votes)
Baked Potato Wedges

Baked Potato Wedges - Lighter, healthier and three times as delicious as fries with mayo

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Health Score:
Health Score
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr
Ready in
Calories:
280
calories
Calories

Healthy, because

Even smarter

Nutritional values

These potatoes provide a third of the recommended daily intake of vitamin B12 and half of vitamin B6. The former is involved in the energy storage of the muscles and serves as a folic acid activator. The latter plays a role in protein metabolism and the formation of bile acids, the blood pigment haemoglobin, and some hormones.

If you would like the dip to go with your potato wedges to be sharper, rub some fresh horseradish into it. Its mustard oils make it valuable for our health. It is good for the stomach and intestines and has a cleansing and antibacterial effect.

1 serving contains
(Percentage of daily recommendation)
Calorie280 kcal(13 %)
Protein19 g(19 %)
Fat6 g(5 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage5 g(17 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.4 mg(12 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.6 mg(55 %)
Vitamin B₆0.6 mg(43 %)
Folate100 μg(33 %)
Pantothenic acid1.7 mg(28 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C41 mg(43 %)
Potassium1,016 mg(25 %)
Calcium199 mg(20 %)
Magnesium58 mg(19 %)
Iron1.8 mg(12 %)
Iodine23 μg(12 %)
Zinc1.5 mg(19 %)
Saturated fatty acids1 g
Uric acid37 mg
Cholesterol3 mg
Development of this recipe:
How healthy are the main ingredients?
Radish

Ingredients

for
4
Ingredients
2 ⅕ pounds
2 tablespoons
2 teaspoons
2
miniature Mini cucumbers (or 1/2 cucumber)
8
½ bunch
½ bunch
½
14 ounces
¾ cup
½ teaspoon
ground Caraway
Preparation

Kitchen utensils

1 Cutting board, 1 Peeler, 1 Small knife, 1 large Bowl, 1 Tablespoon, 1 Teaspoon, 1 Baking sheet or baking dish, 1 Large knife, 1 Slotted spatula, 1 Citrus juicer, 1 Whisk, 1 Silicone spoon, 1 Parchment paper

Preparation steps

1.
Baked Potato Wedges preparation step 1

Rinse potatoes, peel and cut into wedges. Mix wedges with oil, paprika and salt and pepper to taste in a bowl.

2.
Baked Potato Wedges preparation step 2

Line a baking dish or baking sheet with parchment paper and spread potato wedges on paper. Bake in a preheated oven at 400°F/convection 350°F on the middle rack for about 40 minutes, turning once during cooking.

3.
Baked Potato Wedges preparation step 3

Meanwhile peel cucumbers, cut in half lengthwise and remove seeds with a teaspoon. Rinse and dice radishes.

4.
Baked Potato Wedges preparation step 4

Rinse herbs and shake dry. Pluck and chop parsley leaves. Cut chives into rolls.

5.
Baked Potato Wedges preparation step 5

Squeeze lemon. Measure 2 tablespoons juice and stir with cream cheese and milk in a bowl until smooth. Mix cucumber and radish cubes with the cream cheese mixture and season with caraway and salt and pepper to taste.

6.
Baked Potato Wedges preparation step 6

Sprinkle chives on the dip and serve with the potato wedges.