Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
330
Calories
6g
Protein
14g
Fat
48g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 medium/fair sized potatoes (Russets are preferable)
- 4 tablespoons of olive oil or ( canola oil )
- 5 grams sea salt ( paprika or onion salt works too)
- 4 grams of parsley or oregano (many seasonings can work)
Directions
1
Slice potatoes evenly (over-sized wedges can result in uneven cooking).
2
Sprinkle seasoning and salt over each potato.
3
Deep fry potato wedges until brown and crispy (cook longer for more crispiness.)
4
Put in a plastic container and put in fridge (or just put on a cooling area if eating immediately).
Recipe sourced from
wikibooks