Baked Potato Strips
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
273
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 273 cal. | (13 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.4 μg | (27 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 2.2 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 519 mg | (13 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 4 large potatoes
- 4 large potatoes
- 1 white onion
- 2 jars Anchovy fillet (250 grams)
- freshly ground peppers
- 300 milliliters Whipped cream
- 100 grams breadcrumbs
- 2 Tbsps Ground cinnamon
- butter
Preparation steps
1.
Preheat the oven to 180°C (approximately 350ºF).
Peel the potatoes and the sweet potatoes and cut into long sticks.
Rinse the anchovies with cold water, drain and chop. Peel and finely chop the onion.
Grease a baking sheet with butter.
2.
Distribute the potato strips, the anchovies and the onion on the baking sheet, season with pepper and drizzle the cream over the top.
Mix the breadcrumbs with the cinnamon and shower over the potatoes. Distribute knobs of butter over them and bake for about 1 hour at 160°C (approximately 325ºF).
Serve hot or cooled.
