Fried Potatoes with Yogurt Sauce
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Calories:
241
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 37.1 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 954 mg | (24 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy, large potatoes
- 6 scallions
- 1 handful parsley
- 2 Tbsps Canola oil
- 200 grams Yogurt (0.1% fat) (1.5% fat)
- 1 Tbsp lemon juice
- salt
- peppers
Preparation steps
1.
Rinse potatoes and cook in salted boiling water until tender, about 30 minutes.
2.
Rinse, trim and cut scallions crosswise into rings. Rinse parsley, shake dry and finely chop.
3.
Heat 1 teaspoon canola oil in a pan. Add scallions and sauté, stirring, 2-3 minutes. Remove pan from heat. Stir in parsley, yogurt and lemon juice. Season with salt and pepper.
4.
Drain potatoes, let steam evaporate and peel. Heat remaining oil in a pan. Add potatoes and fry, swirling pan, until golden-brown, about 5 minutes. Season with salt and pepper.
5.
Serve potatoes with yogurt sauce.
