Pesto & Dukkah Crusted Potato Wedges
By Meal Times With Mathilde
Run out of potato recipe ideas? Why not try jazzing up the classic potato wedge and dunking it in pesto & dukkah for a bit of fragrant crunch.
Ahead of Diabetes Week next week, we're putting the spotlight on the humble potato!
Once hailed as wartime nutrition heroes ("Potato Pete"), they have since often been demonised by diet culture. Potatoes are in fact an incredibly nutritious food; they are complex carbohydrates that provide us with energy and are full of fibre, vitamin C & B6, potassium and folate.
They can be included as part of a healthy diet even if you are diabetic; the important thing to consider (especially for blood glucose control) is portion size and cooking method e.g. keeping the skin on for extra fibre, cooking with less fat and opting for boiled/steamed over mashed/fried if eating regularly (but you can still enjoy mashed/fried occasionally!), and pairing with sources of fibre & protein.
Cooling potatoes fully before eating increases the amount of resistant starch, which helps reduce blood glucose spikes (good news for potato salad lovers!)
This recipe makes approx 24 wedges and serves 4-5 as part of a main meal.
