Ready & Packaged Foods
All →Vegetables & Legumes
All →Desserts & Confectionery
All →Meat & Protein
All →Grains & Bakery
All →Beverages
All →Milk & Dairy
All →🥔
Fat-free, source of potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
87
KCAL / 100G
Carbs
20.1g
· 90%
Protein
1.9g
· 9%
Fat
0.1g
· 1%
Fiber
1.8g
Vitamins
B6
0.3mg · 18% DV
Vitamin C
13mg · 14% DV
B5
0.51mg · 10% DV
B1
0.11mg · 9% DV
Minerals
Potassium ⭐
379mg · 11% DV
Phosphorus
44mg · 6% DV
Magnesium
22mg · 5% DV
Iodine
3µg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.03g
MONOUNSATURATED
0g
POLYUNSATURATED
0.04g
Omega 6:3 ratio 3:1
Below the ideal 4:1 — a good omega balance.
The potato variety and boiling time make a big difference. Cutting the wedges evenly and stopping the cooking as soon as they are fork-tender helps them hold their shape.
Olive oil, salt, black pepper, paprika, garlic, and rosemary all work well. Lemon juice or a yogurt-based dip can also add flavor without making them heavy.
Boiling is generally gentler than frying and does not require added fat. Some water-soluble vitamins can be lost during cooking, so it helps not to overboil them.
Because they provide carbohydrates, they can fit before exercise for energy or after exercise as part of a meal to help replenish glycogen. Pairing them with a protein source usually makes the meal more balanced.
For many people, plain boiled potatoes are quite filling. How satisfying they feel depends on the portion, what you eat with them, and your own appetite.
If cooled promptly and refrigerated, they are usually best eaten within 3 to 4 days. Storing them in a sealed container helps prevent drying out and absorbing odors.
Yes, but the texture may become softer after thawing. Reheating them briefly in the oven or a pan can improve their texture.
Boiled wedges are usually lighter because they are not cooked in added oil. Fried wedges are crispier, but they typically absorb more fat and make the meal heavier.
They pair well with protein foods such as yogurt, eggs, beans, chicken, or fish, plus vegetables on the side. That helps turn them into a more balanced meal instead of mostly just carbohydrates.
Cooling can increase resistant starch to some extent. That may slightly affect digestion and fullness, although the effect depends on how they are prepared and stored.
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Nutrition data compiled from USDA FoodData Central and scientific sources.