RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.0332
Energy (kCal)	980.55
Carbohydrates (g)	6.0348
Total fats (g)	108.1884
Fatty acids, total saturated 20:0 (g)	0.4471
Fatty acids, total saturated 18:3 undifferentiated (g)	0.8429
Fatty acids, total polyunsaturated 17:1 (g)	0.1350
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.0290
Tocopherol, beta (mg)	0.1188
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.1244
Tocopherol, delta (mg)	0.0276
Arginine (g)	0.0896
Proline (g)	0.0634
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0570
Adjusted Protein (g)	0.0000
Cystine (g)	0.0111
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.8390
Copper, Cu (mg)	0.0715
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2199
Total lipid (fat) (g)	108.1884
Vitamin K (phylloquinone) (g)	83.8710
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0186
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	244.7700
Folate, total (g)	7.4700
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	52.1100
Energy (kcal)	980.5500
Fatty acids, total saturated 16:1 undifferentiated (g)	1.3555
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0129
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	0.2427
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	3.8130
Lutein + zeaxanthin (g)	58.7700
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0525
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	15.8400
Fatty acids, total saturated 16:0 (g)	12.2274
Carbohydrate, by difference (g)	6.0348
Vitamin D (IU)	0.0000
Fructose (g)	0.0339
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0890
Tyrosine (g)	0.0186
Potassium, K (mg)	87.0000
Fatty acids, total saturated 12:0 (g)	0.0074
Vitamin A, RAE (g)	2.5500
Serine (g)	0.0322
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0355
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.1393
Fatty acids, total saturated 14:0 (g)	0.0001
Histidine (g)	0.0179
Isoleucine (g)	0.0392
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.2232
Water (g)	244.2801
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	30.8100
Sodium, Na (mg)	9.6900
Iron, Fe (mg)	1.9128
Energy (kJ)	4102.8900
Ash (g)	0.5820
Caffeine (mg)	0.0000
Glycine (g)	0.0395
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	10.5929
Fatty acids, total polyunsaturated (g)	11.4358
Vitamin E (alpha-tocopherol) (mg)	16.0554
Sucrose (g)	0.0273
Vitamin B-6 (mg)	0.1795
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0478
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.0991
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0293
Folate, food (g)	7.4700
Fatty acids, total saturated 20:1 (g)	0.3359
Fatty acids, total monounsaturated (g)	78.8207
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0238
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	4.0770
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	14.9698
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	94.4100
Fatty acids, total saturated 10:0 (g)	0.0003
Galactose (g)	0.0045
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0308
Glutamic acid (g)	0.1258
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.6000
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0604
Folate, DFE (g)	7.4700
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.5270
Tryptophan (g)	0.0140
Threonine (g)	0.0285
Fatty acids, total polyunsaturated 18:1 c (g)	0.0214
Manganese, Mn (mg)	0.3503
Protein (g)	1.0332
Cryptoxanthin, beta (g)	0.2100
Fatty acids, total saturated 18:1 undifferentiated (g)	76.9932
Betaine (mg)	0.4020
Phosphorus, P (mg)	22.8000
Tocopherol, gamma (mg)	1.6290

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Greek >> Greek
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea! | 2. Put all the ingredients into a baking pan large enough to hold them. | 3. Season generously with sea salt and black pepper. | 4. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute. | 5. The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn. | 6. Bake for 40 minutes. | 7. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. | 8. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes. | 9. This will take about another 40 minutes. | 10. Do not be afraid of overcooking the potatoes- they will be delicious. | 11. Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	8		peeled cut	-	-	-	-
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
olive oil	1/2	cup		954.72	0.0	0.0	108.0
water	1	cup		0.0	0.0	0.0	0.0
oregano	1	tablespoon	dried	7.95	2.0676	0.27	0.1284
lemon	1		juiced	-	-	-	-
sea salt				-	-	-	-
black pepper			coarse ground	-	-	-	-

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

Cooking in progress....

Greek Potatoes (Oven-Roasted and Delicious!)