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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook potatoes in lightly salted water until done (ca 20 minutes). Cool slightly, but peel while still warm. Slice into 1 cm / 1/2 inch pieces. | 2. Mix wine, apple vinegar, olive oil and chopped green onions and heat in large skillet or wok at medium-low temperature. Add sliced potatoes and shake skillet, so that the liquid covers the potatoes or mix potatoes carefully to cover them. Season with salt and pepper. Turn the temperature up and cook until potatoes have absorbed most of the dressing. | 3. Slice the anchovies and mix with the chopped parsley and chives in a small boil. Add the reserved oil from the anchovies and stir. Mix carefully with the potatoes and remove them from the heat. | 4. Put on individual plates or in a bowl. Serve while still warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1			-	-	-	-
white wine	60			-	-	-	-
cider vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
olive oil	60			7160.4	0.0	0.0	810.0
green onion	4		chopped	76.68	16.3016	2.7548	1.3348
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
oil	50	g	drained	438.0	0.0	0.14	49.74
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438

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