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Nutty Hasselback Potatoes

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Nutty Hasselback Potatoes
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
426
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie426 kcal(20 %)
Protein7.2 g(7 %)
Fat34.49 g(30 %)
Carbohydrates30.48 g(20 %)
Sugar added0 g(0 %)
Roughage5.17 g(17 %)
Vitamin A102.23 mg(12,779 %)
Vitamin D0 μg(0 %)
Vitamin E1.65 mg(14 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.06 mg(5 %)
Niacin2.36 mg(20 %)
Vitamin B₆0.31 mg(22 %)
Folate36 μg(12 %)
Pantothenic acid0.16 mg(3 %)
Biotin6.41 μg(14 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C28.52 mg(30 %)
Potassium826.77 mg(21 %)
Calcium51.2 mg(5 %)
Magnesium49.29 mg(16 %)
Iron1.99 mg(13 %)
Iodine1.42 μg(1 %)
Zinc0.66 mg(8 %)
Saturated fatty acids9.87 g
Cholesterol30.53 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
large potatoes (150-180 g each)
2 tablespoons
¼ cup
3
Garlic cloves (thinly sliced)
2
rosemary (needles removed and chopped from one sprig)
¼ cup
peeled Walnut (roughly chopped)
¼ cup
peeled Hazelnuts (roughly chopped)
¼ cup
shelled, blanched Macadamia Nuts (roughly chopped)

Preparation steps

1.
Cook the potatoes in boiling salt water for 25 min. Drain and leave to cool slightly. Slice the potatoes about 3/4 of the way through and heat the oil and butter in a pan. Fry the potatoes, garlic, chopped rosemary, the rosemary sprig and the nuts. Keep drizzling the potatoes with the nut butter and serve from the pan.