Baked Potato Wedges with Yogurt Dip
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
199
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 199 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 16.3 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 484 mg | (12 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 potatoes
- ½ tsp Chili powder
- salt
- peppers (freshly ground)
- 3 Tbsps vegetable oil
- For the dip
- 150 grams Yogurt (0.1% fat)
- ½ Lime
- ½ bunch cilantro
- 1 garlic clove
- ¼ tsp Turmeric
- 2 Tbsps Crème fraiche
- ¼ tsp ground Cumin
- ¼ tsp Chili powder
- salt
- peppers (freshly ground)
Preparation steps
1.
Rinse potatoes under running water and brush clean. Cut lengthwise into slices. Place potatoes in boiling salted water for about 5 minutes to blanch. Remove from heat and drain.
2.
Mix oil with chili powder, salt and pepper. Toss potato wedges with oil mixture and place on a baking sheet. Bake in a preheated oven at 250°C (approximately 450°F) or broil with rack in second position for about 5 minutes. Bake for a further 5 minutes or until potatoes are tender.
3.
For the dip, stir together yogurt, turmeric, crème fraîche and chili powder. Rinse cilantro, shake dry and coarsely chop the leaves. Peel garlic. Squeeze lime juice. Mix cilantro into the yogurt, pass garlic through a press into the yogurt and season with lime juice, salt and pepper.
