Potatoes with Chile Pepper Sauce

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Potatoes with Chile Pepper Sauce
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Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
457
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie457 cal.(22 %)
Protein9 g(9 %)
Fat21 g(18 %)
Carbohydrates56 g(37 %)
Sugar added0 g(0 %)
Roughage10.8 g(36 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E13.2 mg(110 %)
Vitamin K35 μg(58 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.9 mg(58 %)
Vitamin B₆1.2 mg(86 %)
Folate179 μg(60 %)
Pantothenic acid1.7 mg(28 %)
Biotin10 μg(22 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C329 mg(346 %)
Potassium1,656 mg(41 %)
Calcium192 mg(19 %)
Magnesium95 mg(32 %)
Iron4.5 mg(30 %)
Iodine13 μg(7 %)
Zinc2.4 mg(30 %)
Saturated fatty acids2.7 g
Uric acid82 mg
Cholesterol0 mg
Complete sugar16 g

Ingredients

for
4
Ingredients
4 Red Bell pepper
vegetable oil
1 kilogram new potatoes
salt
4 Tbsps olive oil
2 onions
2 garlic cloves
7 fresh, green chili peppers
4 Tbsps canned Tomatoes
white freshly ground pepper
2 bunches scallions
How healthy are the main ingredients?
potatoTomatoolive oilsaltoniongarlic clove

Preparation steps

1.

Halve bell peppers and remove seeds and ribs. Rinse and arrange on a baking sheet lined with aluminum foil, skin side up. Brush with a little oil and roast in preheated oven at 225°C (approximately 425°F) (fan oven 200°C, gas mark 4) for about 15-20 minutes or until skin blisters and blackens. Remove from the oven and cool slightly, peel and cut into pieces.

2.

Scrub potatoes thoroughly and cook for about 25 minutes in salted water. Heat 2 tablespoons of olive oil in a pan. Peel onions and garlic and chop coasrsely. Saute for a few minutes. Rinse and pat dry chile peppers and add to the pan, saute for a few minutes as well. Remove peppers from the pan and set aside.

3.

Strain tomatoes and add together with bell peppers to the pan. Puree with an immersion blender and season with salt and pepper, return chile peppers to the sauce. 

4.

Rinse scallions. Heat remaining oil in a pan and saute scallions for a few minutes. Drain and peel potatoes. Arrange potatoes on plates adn spread with the sauce, sprinkle with scallions and serve. 

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