Potato Wedges with Radish Cream
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
534
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 35.1 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,294 mg | (32 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Peel, wash and cut the potatoes into slices. Mix the oil with a little salt and pepper and mix with the potatoes. Spread evenly on a baking sheet and bake until golden brown about 35 minutes.
2.
For the dip, peel the cucumber, halve lengthwise and remove the seeds with a small spoon. Rinse the radishes and trim. Finely dice both and mix with cottage cheese and sour cream. Stir in the chives and lemon juice and season with salt and pepper. Sprinkle parsley on the potatoes and serve with the dip.
