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Sun-Dried Tomato Potato Wedges

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut potatoes into long fairly thick wedges-no need to peel. | 2. Par-boil in water over medium heat about 3-5 minutes. | 3. Drain and toss to coat with salad dressing while still warm. | 4. Spray a shallow baking dish with no-stick spray and add potatoes. | 5. Bake in 350 oven for 30 minutes turning once or until golden and crispy. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baking potato 4 scrubbed - - - -
    nonstick cooking spray - - - -
    tomato oregano salad dressing 1/4 - 1/3 cup sundried - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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