Recipe
Appetizer
O'Brien Potato Wedges
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. diced potatoes | ||
| ¼ tsp. salt | ||
| ½ c. chopped onion | ||
| ½ c. chopped bell pepper | ||
| 1 ¼ c. soy milk | ||
| 3 egg whites | ||
| 1 tbsp. soy oil | ||
| ¾ c. flour (may be all or part whole wheat) | ||
| 1 tsp. baking powder | ||
| 1 tbsp. dried parsley | ||
| ¼ tsp. garlic powder | ||
| ¼ tsp. pepper |
Directions
- Preheat oven to 400 degrees. Lightly coat a 9-1/2-inch or 10-inch pie dish with nonstick vegetable oil spray.
- *Steam potatoes or cook in a little water in the microwave until barely tender. Drain.
- Spread potatoes on bottom of sprayed pie dish and sprinkle with salt. Top with onion and green pepper.
- Combine soy milk, egg whites, soy oil, flour, baking powder, parsley, garlic powder and pepper in blender container. Whirl until smooth, about 10 seconds.
- Pour over vegetables in dish. Bake at 400 degrees for about 35 minutes, until lightly browned and a knife inserted near the center comes out clean.
- Cool 10 minutes and cut into 8 wedges.
- *If desired, brown the potatoes, onion and bell pepper in a nonstick skillet before adding them to the pie dish.
Nutrition facts
Servings
144 Calories per serving
Amounts Per Serving
- Total Fat: 3g
- Cholesterol: 0mg
- Sodium: 140mg
- Total Carbohydrates: 25g
- Protein: 5g
Recipe Source:
Iowa Soybean Promotion Board.