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Salt and Vinegar Potato Bites

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)449.84
Carbohydrates (g)43.5399
Total fats (g)27.2
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak potatoes in large bowl of cold water for 30 minutes. Drain and pat dry. | 2. Preheat oven to 425 deg F. | 3. Toss potatoes with oil on baking sheet and spread in a single layer. Roast 45 minutes, or until golden and crisp, turning 2 or 3 times. | 4. Meanwhile, bring the vinegar and sugar to a simmer in a saucepan over medium heat, and cook until reduced by half, about 15 to 20 minutes, stirring occasionally. | 5. Serve malt sauce on the side for dipping, or drizzle over potatoes. | 6. Note: It's suggested that the peels stay on, which I do only when I feel the peel is very thin. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yellow potato 3 cups cut - - - -
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    malt vinegar 1 cup 50.19 2.2227 0.0 0.0
    sugar 3 tablespoons 165.18599999999998 41.3172 0.0 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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