Double-Boiled Wedges and Aioli
- Preparation time: 30 minutes
- Cooking time: 1 hour
- Makes: 4 portions
Ingredients
- For the wedges:
- 350g red skin potatoes, peeled and sliced into wedges
- 1.5L water (for boiling)
- 1 tbsp vegetable oil
- 1 tsp mixed herbs
- ½ tsp black pepper
- For the aiolo:
- 1 tbsp mayonnaise
- 1 small garlic clove, minced
Method
-
Boil the potatoes in a large amount of water for 10 minutes, this helps the potato lose some of its potassium.
-
Pour away the water.
-
Now boil the potatoes in fresh water for a further 10 minutes and again pour away the water once the potatoes are cooked. This lowers the potassium content even further.
-
Always ensure to pour away the water. The water should not be used for sauces or cooking other ingredients.
-
Once drained, place the wedges onto a baking tray, drizzle with vegetable oil, mixed herbs and black pepper.
-
Bake for 20 – 25 minutes or until golden brown.
-
While baking mix together the mayonnaise and garlic until well combined, place into a small bowl and set aside.
-
Once cooked serve the wedges immediately with the aioli and enjoy!
| Nutrient | Per portion (97g) | Per 100g | |
|---|---|---|---|
| Calories | kcal | 133 | 137 |
| Protein | g | 1.7 | 1.7 |
| Sodium | mg/mmol | 7.5/0.32 | 7.7/0.33 |
| Potassium | mg/mmol | 270/6.8 | 270/6.8 |
| Phosphorus | mg/mmol | 28/0.90 | 29/0.90 |
| Calcium | mg/mmol | 9.2/0.23 | 9.5/0.24 |
Always check with your dietitian or doctor that this recipe is suitable for you.
This recipe has been specifically designed for the dietary management of kidney disease and has been analysed using Nutritics dietary analysis software. Refer to labels for allergen and other product information.
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