Paprika potato wedges salad, with a dip that not only looks great but tastes amazing as well. I know what your thinking- a potato wedge salad is a little bit odd and probably something you’re not going to make, ever. But before you dismiss this crazy idea, have another look.
The main reasons why I absolutely love this dish and hope that you’ll give it a go:
First off the bright pink dip with its flecks of coriander is so moreish that I want to put it with everything. It’s a wonderful combination of sweet red peppers and tangy beetroot, which goes particularly well with the smokey paprika potato wedges. It’s also incredibly easy to make with only 4 ingredients, so even when I’m short of time or just want something simple, this dip can always help me out. And if this still isn’t enough to convince you then how about we look at the nutrition side: its low on fat (with a bit of healthy fats present from the olive oil), theres no starchy carbs, and its also a good contribution to your 5 a day, which is more than can be said for most dips – in fact I think I should re-name it and claim it as superfood dip 🙂
Next up – potato wedges! I am a massive fan of potato – mashed, baked, roasted, tossed in butter and mint……its all great. Wedges are always my alternative to chips. If I’m craving proper chunky, deep fried chips then these wedges will usually sort me out. I usually go for one of two flavours when it comes to wedges: sprinkled with a bit of chilli powder and paprika or scattered with chopped fresh rosemary leaves and crushed sea salt. This dish cries out for the paprika option to partner the beetroot dip, which is a match made in healthy chip heaven.
And finally the salad element – this is probably the bit where most people will struggle….I know its not even great to say – potato wedge salad?? However, the point of this dish is to create a healthy guilt free alternative that is great for sorting out that beach body but doesn’t taste bland or boring. Great news if you’re trying to be healthy and getting fed up of the same old green stuff. However, if a potato wedge salad isn’t really your thing then the wedges and dip are a great side dish to any meal or can be a fantastic snack for a sunny evening in the garden.
So hopefully I’m convincing you ……at least about the dip and wedges.
But this dish was always going to be a salad for me as I feel a few healthy meal posts are just what the blog needs and probably what I need. Summer is here and as I mentioned in my last post its time to shed that layer of winter fat. My previous recipe was the first in my healthy option meals: red pepper and tomato soup (another great tasting dish which isn’t a boring bowl of lettuce). I’m hoping to create a full collection of healthy soups and salads, which I will be eating regularly myself as a trial for my own self-improvement (check out the Healthy Option Meals tab for all recipes in this collection). I will of course be giving regular updates on my progress.
And what has brought this on? Well I’m a nutritionist by background so healthy eating or just food in general is always at the forefront of mind. But the other day I had an absolute nightmare on the scales, and when I say scales I mean the fancy scales at my day job. They tell you everything from how hydrated you are to how much fat is clinging to your organs. Pretty scary scales. So we got a new set of these scales at work and it was necessary to give them a trial run. So I volunteered and eagerly entered my age and height, then stepped on.…… it took a couple of seconds and then 64kg popped up on the screen. hmmmm Kgs. I don’t do kgs. Further measurement were quickly deciphered and then printed out on a handy receipt.
Bear in mind that I don’t regularly weigh myself at all, but I like to think that I hover around the 9st2 to 9st7 weight and generally have a healthy/normal level of fat. So after manically running around the office trying to find my phone so I could convert my weight into stones I realised I had crept over the 10st mark! But…..I reassured myself with my healthy BMI of 22 – so a bit of calm prevailed. Only for a few minutes though, before I remembered that similar measurements had been taken for me when I attended a nutrition conference 3 years ago. For some reason I thought it would be interesting to compare the two.
No, No, No!! Not interesting at all ….. absolutely horrifying. The differences were not good and even though I am still technically classed as “healthy” it’s all certainly going in the wrong direction. Not good news for a nutritionist!! Or for a bride to be! Although, we don’t plan to get married for over a year – but if I want to look great I should probably think about that now. I definitely blame Italy, and wine, and the 4 week cooking course I did in February. Honestly, I just have to see a glass of wine being poured on TV and I want one, even if its 11am. I feel that the best way to motivate myself and reverse this minor hicup is to put it on the internet – of course, right?? So below is my print outs. The colourful A4 sheet is from 3 years ago and the black and white receipt is from last Thursday. The worst difference is definitely my metabolic age; at 27 I had metabolic age of 20 (great stuff!), but at 30 I have a metabolic age of 36!! What!! What is going on!!
So heres the plan –
- Development of healthy, tasty recipes, which will go on the blog under the Healthy Option Meals collection
- Weekly meal plans, which will include the new recipes and will also be searchable under the Healthy Option Meals collection.
- Regular exercise (I like to swim, hate to run. But generally I think running improves my fitness and physic a lot better than swimming. So I’ll compromise with a couple of sessions of swimming and the occasional run).
- And finally – weekly reports on my health measurements.
- Overall aims – lose at least 4kg, reduce my metabolic age to under my actual age, reduce my visceral fat (fat around the organs) from 3 to 1, get my fat % to something a lot closer to 25 and generally be a lot healthier.
Easy right 🙂 So it might not go exactly to plan but hopefully by the end of it I will see some kind of change and will be able to share my recipes, meal plans, health measures over time and general feelings towards making healthy lifestyle changes.
So the potato wedge salad is only the beginning but I promise to try and make recipes that sound a little more normal and appetising. But please give the potato wedge salad a chance – it was a hit with me 🙂
Just another quick note to say that I’ve recently started adding my recipes to Yummly. Yummly is a great website for sharing and saving new recipe ideas. If you already have a Yummly account you can add ProperFoodie recipes to your recipe box by clicking on the yum button at the end of each of my recipe posts or check out my publishers page here. If you don’t have an account then check out the site and how to sign up here.
Paprika potatoes with 4-ingredient beetroot and roasted red pepper dip
1 large Jacket Potato
4 tbsp Olive Oil
2 tsp Paprika
1 tsp chilli powder
1 red Bell Pepper roughly cut into 2 cm chunks
80g cooked Baby Beetroot
Handful of fresh Coriander roughly chopped
Salt to taste
Pre heat the oven to 150 degrees C. Wrap the potato in foil and cook in the oven for 30 mins. If you are in a hurry then microwave the potato; wrap in a sheet of kitchen towel and microwave on high for 5 minutes (depending on how big the potato is).
Whilst the potato is cooking place the chopped bell pepper on a baking tray, drizzle with a tbsp of olive oil and place in the oven to cook alongside the potato.
After 30 minutes (or 5 minutes in the microwave), the potato should feel slightly soft but not fully cooked. Leave to cool before unwrapping and cutting into wedges. Keep an eye on the bell pepper, which can be taken out of the oven when it is soft and turning slightly black on the edges.
Turn the oven to 180 degrees C. Lay the wedges on a baking tray, drizzle with a tbsp of olive oil and sprinkle over the paprika and chilli powder. Place the tray of wedges in the oven and cook for 20 minutes or until they begin to crisp around the edges.
Whilst the wedges are cooking the sauce can be made; place the cooked bell pepper in a small processor along with the beetroot, 2 tbsp of olive oil and the coriander. Blitz until smooth then taste and add salt if desired. Add more oil if the consistency is too thick.
Serve up the wedges along with the sauce and enjoy!
Optional: serve up with a salad of spinach leaves, avocado, cucumber sticks and sliced radish.