Potato wedges
75 min

Ingredients for 5 portions
Calculate portions
Elaboration
- Wash, peel and cut the potatoes in a wedge shape.
- Put them in a bag with the thyme, the salt, the white pepper, the olive oil and the peeled garlic.
- Vacuum-pack them.
- Roast them in the oven to 100 ºC for 35-40 minutes, check that they are tender before pulling it out.
- To cool them down and keep in the refrigerator.
- To regenerate them, roast them in the oven to 140 ºC (284 ºF) with a little bit of olive oil until it is golden-brown.
Nutritional information (1 portion)
Energy
203.81
kcal
Carbohydrates
32.48
g
Proteins
4.52
g
Lipids
5.36
g
Fiber
3.63
g
Saturates
0.72
g
Monounsaturated fatty acids
3.97
g
Polyunsaturated fatty acids
0.62
g
Cholesterol
0.03
mg
Calcium
16.79
mg
Iron
1.11
mg
Zinc
0.54
mg
Vitamin A
10.0
ug
Vitamin C
32.58
g
Folic acid
21.61
ug
Salt (Sodium)
51.5
mg
Sugars
1.63
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
-
Type of dish
- Main course
- Juices, milkshakes and beverages
- Burguers
- Beers
- Birds
- Pizzas, patty
- Finger foods
- Soups and creams
- Cocktails
- Bread and pastries
- Sándwich
- Ice creams and sorbets
- Legumes
- Pastas
- Shellfish
- Pastries
- Coffee, chocolate and infusion
- Dessert
- Breakfasts and brunch
- Appetizers and canapes
- Salads
- Meats
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Meses de temporada*
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed