Baked Potato Wedges with Chile Lime Dip
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
517
calories
Calories
Healthy, because
Even smarter
Nutritional values
Potatoes are great sources of protein, fiber, and vitamin C, all of which are important for a healthy body! Additionally, the lime juice is important for healthy skin and improves digestion.
Add a side of vegetables to this dish for more added nutrients!
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 892 mg | (22 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 large potatoes
- 1 Tbsp Lime juice
- 1 cup Crème fraiche
- coarsely ground Sea salt
- coarsely ground peppers
- 1 finely chopped chili pepper
- 2 Tbsps olive oil
Preparation steps
1.
Rinse and quarter the potatoes. Place on a baking sheet and sprinkle each quarter with the olive oil and salt. Place the baking sheet on the middle rack in a preheated oven at 400°F and bake for 40 minutes until browned.
2.
Combine the chile pepper, lime juice and creme fraiche together and mix. Season with salt and coarsely ground pepper. Serve in a small bowl with the baked potatoes.
