Potato Wedge Dippers

Name: Potato Wedge Dippers
Total time: 1 h
Yield: 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; 1.125 cups Sour cream; 1 sprig mint (approx. 5 leaves)

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Health Score:

98 / 100

Difficulty:

easy

Difficulty

Preparation:

15 min.

Preparation

ready in 1 hr

Ready in

Calories:

345

calories

Calories

How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	345 cal.	(16 %)
Protein	6 g	(6 %)
Fat	21 g	(18 %)
Carbohydrates	33 g	(22 %)
Sugar added	0 g	(0 %)
Roughage	4.4 g	(15 %)

Our nutritional traffic light explained

more nutritional values

Vitamin A	0.3 mg	(38 %)
Vitamin D	0.1 μg	(1 %)
Vitamin E	2.3 mg	(19 %)
Vitamin K	13.3 μg	(22 %)
Vitamin B₁	0.3 mg	(30 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	4.1 mg	(34 %)
Vitamin B₆	0.5 mg	(36 %)
Folate	63 μg	(21 %)
Pantothenic acid	1.1 mg	(18 %)
Biotin	6 μg	(13 %)
Vitamin B₁₂	0.2 μg	(7 %)
Vitamin C	61 mg	(64 %)
Potassium	986 mg	(25 %)
Calcium	151 mg	(15 %)
Magnesium	58 mg	(19 %)
Iron	2.4 mg	(16 %)
Iodine	9 μg	(5 %)
Zinc	1.5 mg	(19 %)
Saturated fatty acids	7.8 g
Uric acid	43 mg
Cholesterol	27 mg
Complete sugar	9 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

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 cream olive oil garlic clove Sage mint salt

print shopping list

Preparation steps

Preheat the oven to 200 degrees. For the marinade, mix the lemon juice, olive and a little coarse salt and pepper.

Peel the potatoes if you wish, or just wash them thoroughly.

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.

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.

Related Recipes