Directions:
- POTATO WEDGES:
- Preheat oven to 450
- Cut potatoes into thick wedges, (slice into bowl of ice water)
- Remove potatoes from water and place in large ziploc baggie
- Drizzle with EVOO and seasonings
- Shake
- Pour onto baking sheet and bake 1 hour, or until done and edges are crispy
- DIP:
- Peel, crush, and chop garlic
- Tear both types of basil into small pieces
- Stri garlic, basil, and lemon into mayo
- Salt & Pepper to taste
- Transfer to serving bowl
- Cover with plastic wrap and chill until serving. (I make the dip, and let it chill while potatoes are baking, pull it out of the fride as soon as the potatoes are done).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.59 Kcal (1204 kJ) | ||
| Calories from fat | 204.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.76g | 35% | |
|---|---|---|---|
| Cholesterol | 11.38mg | 4% | |
| Sodium | 234.14mg | 10% | |
| Potassium | 322.84mg | 7% | |
| Total Carbs | 19.26g | 6% | |
| Sugars | 3.8g | 15% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 1.95g | 4% | |
| Vitamin C | 2.4mg | 4% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 1mg | 5% | |
| Calcium | 30.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 229.19 Kcal (960 kJ) | ||
| Calories from fat | 163.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.14g | 35% | |
|---|---|---|---|
| Cholesterol | 9.07mg | 4% | |
| Sodium | 186.6mg | 10% | |
| Potassium | 257.29mg | 7% | |
| Total Carbs | 15.35g | 6% | |
| Sugars | 3.03g | 15% | |
| Dietary Fiber | 2.27g | 11% | |
| Protein | 1.55g | 4% | |
| Vitamin C | 1.9mg | 4% | |
| Vitamin A | 0.8mg | 31% | |
| Iron | 0.8mg | 5% | |
| Calcium | 24.1mg | 3% | |
* 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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