Directions:
- Using sharp knife, cut potato into 1/4-inch-thick wedges.
- In 1 1/2 quart saucepan combine potato wedges and cold water and bring to a boil; cook until potato wedges are tender-crisp, 4 to 5 minutes.
- Transfer potato wedges to a colander and set under running cold water until cool; pat dry with paper towels.
- In 8 or 9-inch nonstick skillet heat oil over high heat; add potato wedges and cook turning occasionally, until lightly browned, 2 to 3 minutes on each side.
- Sprinkle cheese and seasonions over potato wedges and mix until thoroughly combined.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.13 Kcal (436 kJ) | ||
| Calories from fat | 26.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 5% | |
|---|---|---|---|
| Cholesterol | 2.2mg | 1% | |
| Sodium | 235.1mg | 10% | |
| Potassium | 291.24mg | 6% | |
| Total Carbs | 17.18g | 6% | |
| Sugars | 3.43g | 14% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 2.66g | 5% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 0.9mg | 5% | |
| Calcium | 78.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 31.82 Kcal (133 kJ) | ||
| Calories from fat | 8.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.91g | 5% | |
|---|---|---|---|
| Cholesterol | 0.67mg | 1% | |
| Sodium | 71.83mg | 10% | |
| Potassium | 88.98mg | 6% | |
| Total Carbs | 5.25g | 6% | |
| Sugars | 1.05g | 14% | |
| Dietary Fiber | 0.79g | 10% | |
| Protein | 0.81g | 5% | |
| Vitamin C | 0.5mg | 3% | |
| Vitamin A | 0.3mg | 28% | |
| Iron | 0.3mg | 5% | |
| Calcium | 23.9mg | 8% | |
* 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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