Potato Wedges with Two Sauces

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* Exported from MasterCook *

 

POTATO WEDGES WITH TWO SAUCES

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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6 large potatoes

2 egg whites -- beaten lightly

2 tablespoons garlic salt

Sweet chilli dipping sauce

1/2 small red bell peppers

3 birdseye chillies -- seeded, chopped

finely

1/2 cup water

2 cloves garlic -- crushed

1 cup sugar

2 teaspoons balsamic vinegar

Lime guacamole

1 small avocado -- chopped coarsely

1/2 teaspoon finely grated lime rind

1 tablespoon lime juice

1 small red onion -- chopped finely

1 medium tomato -- seeded, chopped

finely

 

Boil, steam or microwave unpeeled potatoes until just tender; drain. Cut

potatoes into wedges; combine in large bowl with egg white and garlic salt.

Place potato, in single layer, on oiled oven trays; bake, uncovered, in very hot

oven about 30 minutes or until lightly browned and crisp. Serve with Sweet

chilli dipping sauce and Lime guacamole.

 

Sweet chilli dipping sauce

Halve bell pepper, remove and discard seeds and membranes. Roast under grill or

in very hot oven, skin-side up, until skin blisters and blackens. Cover bell

pepper pieces in plastic or paper for 5 minutes, peel away skin; chop bell

peppers coarsely.

 

Blend or process bell pepper with chilli, water and garlic until smooth. Combine

bell pepper mixture with sugar and vinegar in medium pan; cook, stirring, until

sugar dissolves. Simmer, uncovered, about 25 minutes or until sauce is thick and

syrupy. (Can be made 1 week ahead; store in refrigerator.)

 

Lime guacamole

Combine all ingredients in medium bowl; mix well.

 

Serves 4.

 

Low-fat meals in Minutes, Australian Women's Weekly Cookbooks

 

 

Source:

" Food Nouveau.com "

 

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Per Serving (excluding unknown items): 463 Calories; 8g Fat (15.0% calories from

fat); 7g Protein; 95g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 3124mg

Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 3 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0