EatSmarter exclusive recipe
Salt-Crusted Potatoes
with Cilantro
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
144
calories
Calories
Ingredients
for
2
servings
Preparation
Kitchen utensils
1 Pot (with lid), 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Kitchen towel, 1 Lid
Preparation steps
1.

Scrub the potatoes in cold water to remove dirt.
2.

Put the potatoes in a pot with enough water to come halfway up the sides of the potatoes. Season with sea salt.
3.

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.
4.

Meanwhile, rinse cilantro, shake dry, pluck leaves and finely chop.
5.

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.
6.

Sprinkle potatoes with cilantro and serve immediately.
Health information
Exact nutritional values of this recipe
Nutritions
1 serving contains
(Percentage of daily recommendation)
(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 %) |
more nutritions
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 |
Development of this recipe:

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