Potato Wedge Dippers

0
Average: 0 (0 votes)
(0 votes)
Potato Wedge Dippers
share Share
print
bookmark_border Copy URL
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)
Calorie345 cal.(16 %)
Protein6 g(6 %)
Fat21 g(18 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage4.4 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.1 μg(1 %)
Vitamin E2.3 mg(19 %)
Vitamin K13.3 μg(22 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.5 mg(36 %)
Folate63 μg(21 %)
Pantothenic acid1.1 mg(18 %)
Biotin6 μg(13 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C61 mg(64 %)
Potassium986 mg(25 %)
Calcium151 mg(15 %)
Magnesium58 mg(19 %)
Iron2.4 mg(16 %)
Iodine9 μg(5 %)
Zinc1.5 mg(19 %)
Saturated fatty acids7.8 g
Uric acid43 mg
Cholesterol27 mg
Complete sugar9 g

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)
How healthy are the main ingredients?
Sour creamolive oilgarlic cloveSagemintsalt

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.