Potato Wedges with Pepper Salsa
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
477
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 167 mg | (176 %) | ||
| Potassium | 1,178 mg | (29 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the potato wedges
- 1 kilogram potatoes
- salt
- Frying oil
- For the salsa
- 2 red Bell pepper
- 4 garlic cloves
- 1 shallot
- salt
- peppers
- 2 Tbsps olive oil
- 2 Tbsps lemon juice
- 100 milliliters Vegetable broth
Preparation steps
1.
For the salsa wash the peppers, clean and cut into pieces. Peel and chop the garlic. Peel and chop the shallot. Saute the garlic and shallot in 2 tablespoons of oil. Add the peppers and saute. Add the broth and let simmer until the peppers are soft. Puree with lemon juice and season with salt and pepper. Allow to cool.
2.
For the potato wedges, rinse the potatoes and cut into wedges. Blanch in plenty of salt water for 3-4 minutes. Drain well. Heat the cooking oil in the fryer. Fry the potatoes until golden brown and drain on paper towel. Season with salt and pepper and serve with the salsa.
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