Potato Wedge Dippers
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
345
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 986 mg | (25 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps lemon juice
- 4 Tbsps olive oil
- coarsely ground salt
- coarsely ground peppers
- 6 large, floury potatoes (approx. 1 kg)
- 2 cloves garlic cloves
- 1 sprig Sage (approx. 5 leaves)
- 4 Tomatoes
- 1 bunch scallions
- 1 ⅛ cups Sour cream
- 1 sprig mint (approx. 5 leaves)
Preparation steps
1.
Preheat the oven to 200 degrees. For the marinade, mix the lemon juice, olive and a little coarse salt and pepper.
2.
Peel the potatoes if you wish, or just wash them thoroughly.
3.
Cut the potatoes into wedges lengthwise and mix with the marinade. Place on a baking tray and bake in the preheated oven for about 45 minutes. Meanwhile peel the garlic and slice one clove. Wash and shred the sage leaves. Wash, deseed and dice the tomatoes. Wash and trim the spring onions and cut into rings. At the end of 30 minutes mix the sage, sliced garlic, tomatoes and 3 tbsp spring onion rings with the potato wedges and continue cooking.
4.
For the dip, chop the remaining garlic clove and stir into the sour cream with the rest of the spring onion rings (retaining 1 tbsp for decoration). Wash, dry and chop the mint leaves and stir into the dip. Season to taste with salt and pepper. Serve the potato wedges with the dip, scattered with the reserved spring onion rings and sprinkled with pepper.
