Potatoes with Chile Pepper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 457 cal. | (22 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.8 g | (36 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 13.2 mg | (110 %) | ||
| Vitamin K | 35 μg | (58 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 329 mg | (346 %) | ||
| Potassium | 1,656 mg | (41 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 16 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
