Salt-Crusted Potatoes
Salt-Crusted Potatoes - Cooked until shriveled and concentrated in flavor
Ingredients
Kitchen utensils
Preparation steps
Scrub the potatoes in cold water to remove dirt.
Put the potatoes in a pot with enough water to come halfway up the sides of the potatoes. Season with sea salt.
Bring water to a boil. Cover pot with a folded kitchen towel and then the lid and cook over medium heat until potatoes are tender, about 20 minutes.
Meanwhile, rinse cilantro, shake dry, pluck leaves and finely chop.
Pour off most of the water from pot and continue cooking uncovered until remaining liquid has evaporated and the potatoes shrivel a bit, forming a salty crust.
Sprinkle potatoes with cilantro and serve immediately.
Health information
(Percentage of daily recommendation)
| Calorie | 144 kcal | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 33 mg | (275 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 758 mg | (19 %) | ||
| Calcium | 24 mg | (2 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg |
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