This diabetic snack is a snap to prepare as roasting is an effortless method of cooking. Recent studies show that a balanced diet including vegetables and new potatoes (as long as they are not fried) helps to reduce the risk of developing type II diabetes. It’s essential for a diabetics to eat a varied, balanced diet, hence you don’t need to restrict the yummy potato diet, as long as you watch out for the quantity.
Many diabetics reckon that new potatoes increase the body’s insulin resistance and probably are chief culprits in diabetics. In fact, new potatoes and some white potatoes have the lowest GI (glycemic indexes) among other potatoes. New potatoes have a lower GI is probably because most of the amylopectin is less branched — it is more like amylose at this immature stage. Although its GI classification in the medium range foods with a placement of 57, new potatoes provide excellent source of vitamin C, vitamin B6, copper, potassium, manganese and dietary fiber. Considering all these factors, you may want to give it a shot in small quantities to be on track with a healthy, balanced diet.
Preparation time 15 minutes
Cooking time 40 minutes
Serves 6
Oven-Roasted Potato Wedges with Tomato Relish Recipe | Diabetic Snack Recipes
Ingredients :
1kg large new potatoes
vegetable-oil spray
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 medium tomatoes (760g), chopped finely
1 small brown onion (80g), chopped finely
2 tablespoons brown sugar
2 tablespoons red wine vinegar
1 teaspoon mustard powder
Method :
- Preheat oven to 240°C/220°C fan-forced.
- Halve potatoes lengthways; cut each half into wedges. Place wedges, in single layer, in large shallow baking dish; spray with oil, sprinkle with salt and pepper. Bake, uncovered, about 30 minutes or until browned and crisp, turning occasionally.
- Meanwhile, place tomato, onion, sugar, vinegar and mustard in medium saucepan; bring to a boil. Simmer, uncovered, about 30 minutes or until relish thickens. Serve potato wedges with relish.
Nutritional facts per serving :
954kJ (228 cal); 1.2g total fat (0.1g saturated fat); 29.5g carbohydrate; 4.5g fiber; high GI
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