Directions:
- Wash and scrub the whole potatoes and allow them to dry. Slice each potato with skin on, into 6 wedges.
- Partially cook the potato wedges either by deep frying or parboiling them until about half done.
- Set aside and allow the wedges to drain or blot them with a paper towel.
- Preheat the oven to 400°F.
- Mix together all the dry crust ingredients; exclude the olive oil.
- Dip the partially cooked potato wedges in the olive oil and then roll them in the crust mixture.
- Using an oiled baking dish, bake the incrusted wedges in the oven until crisp and brown, about 30 minutes. Turn once during baking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 329.79 Kcal (1381 kJ) | ||
| Calories from fat | 153.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.01g | 26% | |
|---|---|---|---|
| Cholesterol | 6.32mg | 2% | |
| Sodium | 478.65mg | 20% | |
| Potassium | 452.94mg | 10% | |
| Total Carbs | 37.03g | 12% | |
| Sugars | 6.49g | 26% | |
| Dietary Fiber | 4.54g | 18% | |
| Protein | 7.16g | 14% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 1.3mg | 43% | |
| Iron | 2mg | 11% | |
| Calcium | 170.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 154.23 Kcal (646 kJ) | ||
| Calories from fat | 71.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.95g | 26% | |
|---|---|---|---|
| Cholesterol | 2.96mg | 2% | |
| Sodium | 223.84mg | 20% | |
| Potassium | 211.82mg | 10% | |
| Total Carbs | 17.32g | 12% | |
| Sugars | 3.03g | 26% | |
| Dietary Fiber | 2.12g | 18% | |
| Protein | 3.35g | 14% | |
| Vitamin C | 1.8mg | 6% | |
| Vitamin A | 0.6mg | 43% | |
| Iron | 1mg | 11% | |
| Calcium | 79.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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