Monday, September 20, 2010

Grilled Potato Wedges Heart Healthy Low Cholesterol

In 18th century, potatoes were introduced to North America  via Irish immigrants, however their origin is
South America. Over 7,000 years ago, potatoes were first cultivated in the Andes Mountains. Many kinds
of potatoes are seen today, but the most common of these are the russet, round white, and the red
potato. Potatoes are tough and durable, store well, and have an impressive nutritional content including
being a rich source of fiber, potassium and vitamin C. Like other fruits and vegetables, potatoes are a
low calorie food and are free of fat, cholesterol, and sodium. However, the leaves and stems of a potato plant are poisonous and may cause illness when ingested. We gave come along way in eating this versatile vegetable, of course most famous for being fried. Here is a very healthy alternative~

You can use any number of herbs or spices to season the potatoes:

4 medium red potatoes and/or sweet potatoes
4 cloves garlic, minced
1 tablespoon extra virgin olive oil
1 1/2 teaspoons paprika
1/2 teaspoon seasalt
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano, parsley, basil and rosemary
1 to 2 tablespoons water
Scrub potatoes thoroughly with a brush. Cut the potatoes lengthwise into quarters.

Cook potatoes, covered, in a small amount of boiling  water  in the microwave for 10 minutes. Drain.

In a small bowl combine garlic, olive oil, paprika, salt, and pepper. Stir in enough water to make a mixture that's easy to brush on potatoes. Brush over potatoes; place in grill basket or on a sprayed pieces of aluminum foil on top of the  gas grill with slits in it. Grill  on oil sprayed aluminum foil, or foil tray with holes, till crispy and browned.

When choosing potatoes, be sure they are firm, smooth, and the color they are supposed to be.
Softness, a green tinge, or wrinkly skin may indicate a potato that is past its prime.
PreparationPotatoes should be thoroughly washed with clean tap water and scrubbed lightly before preparation.
Any sprouts or eyes growing from the potato should be cut out. The skin can be removed or
left on depending on use.

Common methods of preparation include boiling, baking, microwaving, mashing, frying and grilling.
Consuming baked and grilled potatoes with the skin left on provides the most nutrients.


Erin @ EKat's Kitchen said...

Love this post -- I especially love all the background info on the potatoes. I used to get the blue variety and mix it in with soups, curries, and other potato scenarios. I haven't made potato wedges in a while and will have to try again soon!

Magic of Spice said...

These are fantastic, and loaded with flavor. I love the back gound info too :)

Lazaro Cooks! said...

What a great job your are doing with the new blog. Fantastic info and tasty potato wedges.


Lisa {Authentic Suburban Gourmet } said...

Great new blog! The potatoes look like they have so much flavor while being prepared in a healthy way. Have a great night!

Chef Chuck said...

Simply Delicious :~)

City Share said...

Those look delicious. Thanks for the background info, it's always fun to learn more about the history of the ingredients we use on a regular basis.

Cajun Chef Ryan said...

Grilling is a low-fat way to cook, eliminate the 1 Tbsp olive oil and it will be a no-fat dish.

Bon appetit!

Claudia said...

Delicious and right up my ally - truly looking to watch nutrition. I love that you do not sacrifice flavor.

Emily Malloy said...

These look scrumptious!

Gera@SweetsFoodsBlog said...

Adore everything grilled and more if the result is healthy - divine potato dish!



Drick said...

never have tried the water addition, always use olive oil with the spices - nice way to cut back even more

briarrose said...

Nice spice mix. I do love roasted wedges.

Kate@Diethood said...

I heart these potatoes!! I could inhale them all! :)

Cookin' Canuck said...

We adore grilled potatoes and these one sound really good with all the spices.

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