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Oven-Fried Fingerling Potatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)477.36
Carbohydrates (g)-
Total fats (g)54.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place potatoes in large pot and fill with water to about 2 knuckles worth (of a small hand) of water above potatoes. Add about 1 tbls. or more to water. Bring to a boil and boil for about 7-10 minutes according to the size of the potatoes. | 2. Place oil or fat in a 9 X 13 pan and place in the oven at 475 degrees. | 3. Drain potatoes in colander and let dry a bit. | 4. Shake the potatoes in the colander to rough the outsides and fluff the insides. | 5. Place the potatoes in the hot oil and toss carefully to coat them. | 6. Turn oven down to 400 degrees. | 7. Turn potatoes over once to help them "fry" more evenly. | 8. Let them cook for about 40 minutes or until the outside are golden brown and bubbly. | 9. Salt the potatoes with some coarse salt and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fingerling potato 1 -2 sized rinsed 0.0 0.0 0.0 0.0
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    salt - - - -

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



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