Peanut Potatoes with Yogurt Sauce
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
297
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 13.52 g | (14 %) | ||
| Fat | 14.09 g | (12 %) | ||
| Carbohydrates | 35.94 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.02 g | (17 %) |
more nutritional values
| Vitamin A | 228.2 mg | (28,525 %) | ||
| Vitamin D | 0.76 μg | (4 %) | ||
| Vitamin E | 0.99 mg | (8 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 4.07 mg | (34 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 50.52 μg | (17 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.14 μg | (7 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 37.29 mg | (39 %) | ||
| Potassium | 1,147.27 mg | (29 %) | ||
| Calcium | 222.62 mg | (22 %) | ||
| Magnesium | 58.3 mg | (19 %) | ||
| Iron | 1.85 mg | (12 %) | ||
| Zinc | 0.96 mg | (12 %) | ||
| Saturated fatty acids | 5.38 g | |||
| Cholesterol | 20.5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams waxy potatoes
- 2 Tbsps butter
- 4 Tbsps blanched Peanuts
- 2 Tbsps Sunflower seed
- 250 grams tart Yogurt (0.1% fat)
- 2 garlic cloves
- 1 small Cucumber
- 2 Tomatoes
- 1 bunch Chives
- salt (and pepper)
- 20 grams Parmesan (piece)
Preparation steps
1.
Scrub the potatoes, cover with salted water and cook for 20 minutes. Let steam evaporate and peel. Chop half the peanuts coarsely. Toast all of the peanuts in a non-stick frying pan.
2.
Rinse cucumber, peel, cut in half and grate 1 half finely. Cut the other half into chunks. Rinse tomatoes, cut into quarters, remove seeds and cut flesh into small pieces. Mix yogurt with grated cucumber. Peel garlic and press into yogurt mixture. Season with salt and pepper. Rinse chives, cut into rolls and mix with the tomato pieces.
3.
Fry potatoes in butter until browned on all sides, arrange on plates and sprinkle with the peanuts. Serve potatoes with yogurt sauce topped with cucumber and tomato pieces. Sprinkle with coarsely grated Parmesan before serving.
