Sauted Potatoes
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr
Ready in
Calories:
658
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 87.4 μg | (146 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,268 mg | (32 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 21.5 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram waxy potatoes
- salt
- 150 grams Mayonnaise
- 150 grams Yogurt (0.1% fat)
- 3 Tbsps finely chopped Fresh herbs (such as parsley, chives, chervil)
- freshly ground pepper
- 4 onions
- 3 Tbsps vegetable oil
- 3 Tbsps butter
- Lettuce (for garnish)
- marjoram (for garnish)
Preparation steps
1.
Rinse the potatoes and cook in boiling salt water for about 20 minutes. Drain the potatoes, peel and let cool.
2.
Mix the mayonnaise, yogurt and herbs. Season with salt and pepper. Peel the onions and cut into rings.
3.
Slice the cooled potatoes. Heat the oil in a large skillet. Saute the potatoes until crispy, turning occasionally. Slide the potatoes to the edges of the pan and melt the butter. Add the onions and saute with the potatoes. Season with salt.
4.
Serve the potatoes with the herb dip and garnished with lettuce and marjoram.
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