Deep-Fried Potato Wedges with Basil Yogurt Dip

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Deep-Fried Potato Wedges with Basil Yogurt Dip
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
211
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie211 kcal(10 %)
Protein10.14 g(10 %)
Fat1.33 g(1 %)
Carbohydrates47.19 g(31 %)
Sugar added0 g(0 %)
Roughage5.09 g(17 %)
Vitamin A68.25 mg(8,531 %)
Vitamin D0.37 μg(2 %)
Vitamin E0.01 mg(0 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.05 mg(5 %)
Niacin2.72 mg(23 %)
Vitamin B₆0.34 mg(24 %)
Folate41.44 μg(14 %)
Pantothenic acid0 mg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C46.73 mg(49 %)
Potassium1,349.78 mg(34 %)
Calcium117.73 mg(12 %)
Magnesium41.39 mg(14 %)
Iron1.87 mg(12 %)
Zinc0.52 mg(7 %)
Saturated fatty acids0.66 g
Cholesterol7.53 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1 kilogram
small waxy Potatoes
Vegetable fat (for frying)
125 grams
75 grams
2 tablespoons
finely chopped Basil leaf
2 teaspoons
freshly ground Pepper

Preparation steps

1.

Scrub the potatoes, peel and cut into 1-2 cm (approximately 1/3-1/2 inch) thick wedges. Rinse thoroughly under cold water and pat dry with a paper towel.

2.

Heat the oil in a deep fryer to 160°C (approximately 325°F). Deep-fry the potato wedges until light golden brown. Remove from the fryer and let cool slightly.

3.

For the yogurt dip: Combine the yogurt, quark, basil and lemon juice and season with salt and pepper.

4.

Heat the deep fryer to 350°F and deep-fry the potato wedges until golden brown and crispy, 2-3 minutes. 

5.

Drain on paper towels and season with salt. Serve immediately with basil yogurt.