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
- Ingredients
- 5 ⅓ 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
