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.