Country Potatoes with Vegetable Salad and Dip
Country Potatoes with Vegetable Salad and Dip - Crispy potato wedges with delicious dip and healthy vegetable salad!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 815 mg | (20 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 16 mg |
Ingredients
- Ingredients
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 stalk oregano
- 600 grams young potatoes
- 2 Tbsps olive oil
- salt
- peppers
- 3 carrots
- 5 grams butter
- 75 milliliters Vegetable broth
- 1 Zucchini
- 200 grams Cream cheese (0.2% fat)
- 2 Tbsps Mayonnaise
- 2 Tbsps sunflower oil
- 1 Tbsp Ajvar (spicy paste)
- 1 Tbsp lemon juice
- 1 pinch sugar
- 3 stalks Basil
- 30 grams Gouda
- 2 Tbsps Walnut oil
- 1 Tbsp White vinegar
Preparation steps
Rinse thyme, rosemary and oregano, shake dry and pluck off leaves. Rinse potatoes, cut into wedges, mix with olive oil and herbs and season with salt and pepper. Spread on lined with parchment paper baking tray and bake in preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F) for 30-35 minutes or until golden brown, turning occasionally.
Peel carrots and dice finely. Heat butter in a pan, sauté carrots cubes. Add broth and cook carrots for about 5 minutes on medium heat.
Rinse and dry zucchini, cut into small cubes and add to carrots. Remove from heat and let cool.
For the dip: combine cream cheese with mayonnaise, sunflower oil, lemon juice and ajwar. Season with salt, pepper and 1 pinch of sugar.
Rinse basil, shake dry and cut into fine strips. Cut gouda cheese into small cubes. Combine carrots and zucchini with cheese, basil, walnut oil and vinegar. Season with salt and pepper.
Arrange potato wedges on plates. Place salad into bowls and dip into serving small dishes. Serve.
