Spicy Potato Wedges with Two Dips
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
334
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 334 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.9 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 878 mg | (22 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 pc ginger (walnut-size)
- 2 garlic cloves
- 5 Tbsps sesame oil (bright)
- 1 tsp Red pepper flakes
- 1 tsp Cumin
- 1 Tbsp Sea salt
- 2 sprigs thyme
- 6 starchy potatoes
- 150 grams Sour cream (10%)
- 80 milliliters Red Chili sauce (Asialaden)
- 2 Tbsps Lime juice
- 1 Tbsp bright soy sauce
Preparation steps
1.
Preheat the oven to 200°C (approximately 390°F). Line a baking sheet with parchment paper. Peel the ginger and garlic and finely chop. Place in a bowl with 4 tablespoons sesame oil, 1/2 teaspoon chili flakes, cumin and sea salt. Rinse the thyme, shake dry, strip the leaves and add to the oil mixture.
2.
Peel the potatoes and cut them lengthwise into wide wedges and if large, halve crosswise. Mix the potatoes with the oil mixture and toss well. Spread the potatoes on the baking sheet and bake on the middle rack of the oven until golden brown, 30-35 minutes.
3.
In a small bowl, season the sour cream with salt. In a separate bowl, season the red chili chicken sauce with lime juice, sesame oil and soy sauce. Serve the potato wedges with the two dips.
