Potatoes Four Ways
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
1207
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,207 cal. | (57 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 120 g | (103 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 74.7 mg | (623 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 763 mg | (19 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5.333 cups waxy potatoes (peeled)
- 2 cups sunflower oil (for frying)
- coarse salt
Preparation steps
1.
Cut the potatoes into various shapes - from top to bottom:
2.
Pommes pailles - potato straw:
3.
i. Grate the potatoes into wafer-thin slices and then cut them into very thin strips. Rinse under cold water and dry on kitchen paper.
4.
ii. Heat the oil in a pan and fry the potato straw until golden yellow.
5.
iii. Remove from the pan using a slotted spoon and dry on kitchen paper. Serve sprinkled with salt.
6.
French fries:
7.
i. Cut the potatoes into slices 0.6 cm wide and then cut the slices into strips. Rinse under cold water and dry on kitchen paper.
8.
ii. Heat the oil in a pan and fry the French fries until golden yellow.
9.
iii. Remove from the pan using a slotted spoon and dry on kitchen paper. Serve sprinkled with salt.
10.
Pommes rissolées - potato cubes
11.
i. Cut the potatoes into 1 cm cubes. Rinse under cold water and dry on kitchen paper.
12.
ii. Heat the oil in a pan and fry the potato cubes until golden yellow.
13.
iii. Remove from the pan using a slotted spoon and dry on kitchen paper. Serve sprinkled with salt.
14.
Chips:
15.
i. Cut the potatoes into slices 1 cm wide and then cut the slices into strips. Rinse under cold water and dry on kitchen paper.
16.
ii. Heat the oil in a pan and fry the chips until golden yellow.
17.
iii. Remove from the pan using a slotted spoon and dry on kitchen paper. Serve sprinkled with salt.
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