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Rosemary and Greek Seasoned Shredded Potatoes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)7.1568
Energy (kCal)293.94
Carbohydrates (g)66.9246
Total fats (g)0.426
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat a medium sized skillet to medium heat. | 2. Shred the potatoes using a cheese grater. | 3. Put the shredded potatoes into a bowl and season to your personal taste. (I did not measure but I shook a few good shakes of the greek seasoning and a small palm full of rosemary. It all depends on how many potatoes you have.). | 4. Once the skillet is heated pour about 1 tbs. of oil into the skillet. | 5. Place the potatoes in a thin layer on the skillet. | 6. Fry until golden brown on one side and then flip, turning the potatoes when nessecary so everything gets nice and brown. | 7. Then sit down and eat! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white potato 2 293.94 66.9246 7.1568 0.426
    vegetable oil - - - -
    greek seasoning - - - -
    rosemary used crushed - - - -

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



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