Roasted Potato Wedges with Tomato Relish
This healthy snack is a snap to prepare as roasting is an effortless method of cooking. Recent studies show that a balanced diet including vegetables and new potatoes (as long as they are not fried) helps to reduce the risk of developing type II diabetes. It’s essential for a diabetic to eat a varied, balanced diet, hence you don’t need to restrict the yummy potato diet, as long as you watch out for the quantity.
New potato is a good source of vitamin C, vitamin B6, copper, potassium, manganese and dietary fiber. Considering all these factors, you may want to give it a shot in small quantities to be on track with a healthy, balanced diet.
Prep time: 15 minutes
Cook time: 40 minutes
(Make 6 Serves)
Amount Per Serving: 228 Calories, 29.5 g. Carbohydrates, 4.5 g. Dietary Fiber, 1.2 g. Fat, 0.1 g. Saturated Fat
- 2 lb. of large new potatoes, halved lengthways and cut into wedges
- Vegetable oil spray
- 1 tsp. of salt
- 1 tsp. of ground black pepper
- 4 medium tomatoes, finely chopped
- 1 small brown onion, finely chopped
- 2 Tbsp. of brown sugar
- 2 Tbsp. of red wine vinegar
- 1 tsp. of mustard powder
- Preheat the oven to 500 degrees F.
- Place the potatoes wedges, in a single layer, in a large-size shallow baking dish, spray with vegetable oil, sprinkle with the salt and pepper.
- Bake, uncovered, until browned and crisp (about 30 minutes), turning occasionally.
- Meanwhile, in a medium-size saucepan, heat the tomato, onion, sugar, vinegar and mustard, bring to a boil. Reduce heat, simmer, uncovered, until relish is thickens (about 30 minutes). Serve the potato wedges with the relish.
Source : Women’s Weekly
Recipe Under : 200 to 300 Calories - Roast