Potato Wedges with Two Dips
Potato Wedges with Two Dips - Meatless feast: vegetarian finger food at its finest.
Healthy, because
Even smarter
Nutritional values
Potatoes are a great source of vitamin C, which is important for a healthy immune system, and vitamin B6, which is important for a healthy nervous system.
For more added nutrients, try pairing this lovely dish with some cooked vegetables.
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 953 mg | (24 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 10 mg |
Ingredients
- Ingredients
- 28 ozs potatoes
- salt
- 4 stalks parsley
- 3 Tbsps olive oil
- Chili powder
- peppers
- 6 ozs Yogurt (low-fat)
- 1 generous pinch Turmeric
- 1 generous pinch Cumin
- 2 Tbsps Sour cream
- 1 garlic clove
- Limes
- Chives
- 5 Tbsps Ketchup
- 3 Tbsps Mayonnaise
- Horseradish (from a jar)
- 1 splash lemon juice
- cayenne pepper
- 2 Cherry tomatoes
Preparation steps
Rinse the potatoes and cut into wedges. Cook the potatoes in boiling salt water for about 10 minutes and drain.
Rinse the parsley, shake dry and chop the leaves. Mix the oil, 1/2 teaspoon of chile powder, parsley, and season with salt and pepper. Place the potato wedges on a baking sheet and sprinkle with the chile oil. Bake for about 10 minutes at 425°F, until golden brown. Rotate the potatoes and bake for 5-10 more minutes.
For the yogurt dip, mix the turmeric, cumin, sour cream, yogurt and 1 pinch of chile powder. Peel the garlic. Squeeze half of a lime. Rinse the chives, shake dry and cut into rolls. Reserve 1 teaspoon of the chives for the garnish. Mix the remaining chives into the yogurt. Press the garlic into the yogurt and season with lime juice, salt and pepper. Place in a bowl and sprinkle with the remaining chives.
For the tomato dip, mix the ketchup, horseradish and mayonnaise. Season with lemon juice, salt and cayenne pepper. Rinse the tomatoes, pat dry, chop and sprinkle over the dip.
Remove the potatoes from the oven. Serve immediately with the dips.
