Crispy Potatoes with Horseradish Dipping Sauce
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(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
585
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 585 cal. | (28 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 13.4 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,222 mg | (31 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 22.8 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram small potatoes
- 50 grams mixed Nut
- 3 Tbsps butter
- salt
- 1 tsp sweet ground paprika
- parsley (for garnish)
- For the sauce
- 200 grams Whipped cream
- 5 Tbsps freshly grated Horseradish
- 3 Tbsps cold butter
- salt
Preparation steps
1.
Rinse the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, 15-20 minutes. Drain in a colander and let dry.
2.
Finely chop the nuts.
3.
For the sauce: In a saucepan, bring the broth and the cream to a boil and cook until reduced by half. Stir in the horseradish, remove the pan from the heat and add the cold butter, swirling the pan until the butter has melted, but isn't oily.
4.
Heat the butter in a pan, add the potatoes and saute until golden brown. Add the nuts and the paprika to the pan and season with salt. Cook 1 minute. Divide among bowls and garnish with parsley.
5.
Season the sauce with salt and pepper and serve with the potatoes.
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