Try this Veggie Wedgies recipe, or contribute your own.
Suggest a better description1. Clean the potatoes and remove any skin blemishes. Cut each potato in half lengthways, and then each piece in half again, to make four wedges. 2. Place the potatoes in a saucepan with enough water to cover them. Bring the water to the boil, cook for a further 5 minutes, then remove them from the water with a slotted spoon. 3. Pour a small amount of olive oil into a small bowl and place each wedge in the oil until coated. (This can be brushed on with a pastry brush, if you have one). 4. Place the oiled wedges on a baking sheet, or the grill pan and place under a pre-heated grill. 5. Cook for 10-15 minutes with the grill on high. The finished potatoes should be golden brown and cooked right through. Sprinkle with sea-salt and serve with a variety of toppings. In their basic version, the veggie wedges can be altered by adding fresh herbs, toasted sesame seeds or mustard. Serve with some hummus (chick pea spread) or guacamole (avocado dip), or both! Hummus and guacamole can both be bought ready-made in supermarkets
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Serving Size: 1 Serving (14g) | ||
Recipe Makes: 2 servings | ||
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Calories: 119 | ||
Calories from Fat: 119 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 0.1mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 119
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