Boiled Potatoes with Herb Sauce
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
443
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 443 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 69.6 μg | (116 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 1,698 mg | (42 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ½ kilograms small, waxy potatoes
- 250 grams Sea salt
- 1 handful cilantro
- 1 handful flat-leaf parsley
- 2 garlic cloves
- 1 red chili pepper
- 5 sun-dried sun-dried tomatoes
- 4 Tbsps olive oil
- ½ Lime (juiced)
- 1 pinch sugar
- 1 pinch Sea salt
- freshly ground peppers
- 4 slices Serrano ham
Preparation steps
1.
Rinse the potatoes thoroughly. Wipe if necessary, place in a pot, and cover with water. Sprinkle the sea salt over the potatoes. Place the lid on the pot halfway, and cook for 20 minutes until tender. Drain the water from the pot, leaving a small amount. Return the pot to the heat and cook until the liquid has evaporated.
2.
For the sauce, rinse, dry, and coarsely chop the herbs. Peel and finely chop the garlic. Halve the chili, remove the seeds, and finely chop. Cut the tomato into small pieces. Mix the herbs with the garlic, chili, and tomatoes. Mix in the oil, then season to taste with lime juice, sugar, salt, and pepper.
3.
Fry the serrano ham in a nonstick frying pan. Drain on paper towels, and serve with the potatoes and the sauce.
