Baked Potato Wedges
Baked Potato Wedges - Lighter, healthier and three times as delicious as fries with mayo
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.
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 8.9 μg | (20 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 1,016 mg | (25 %) | ||
| Calcium | 199 mg | (20 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 3 mg |
Ingredients
- Ingredients
- 2 ⅕ lbs waxy potatoes
- 2 Tbsps Canola oil
- 2 tsps ground paprika (sweet)
- salt
- peppers
- 2 miniature Cucumber (or 1/2 cucumber)
- 8 Radish
- ½ bunch parsley
- ½ bunch Chives
- ½ lemon
- 14 ozs cream cheese
- ¾ cup
- ½ tsp ground Caraway
Kitchen utensils
Preparation steps
Rinse potatoes, peel and cut into wedges. Mix wedges with oil, paprika and salt and pepper to taste in a bowl.
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.
Meanwhile peel cucumbers, cut in half lengthwise and remove seeds with a teaspoon. Rinse and dice radishes.
Rinse herbs and shake dry. Pluck and chop parsley leaves. Cut chives into rolls.
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.
Sprinkle chives on the dip and serve with the potato wedges.
