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Pommes De Terre a L'etouffee (Pan Fried Potatoes)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.52
Energy (kCal)18692.0
Carbohydrates (g)29.888
Total fats (g)2100.32
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. peel and wash potatoes and cut into very thin slices. | 2. chop peeled onions and garlic finely. | 3. heat oil in heavy iron casserole and add the potato slices in layers with onion and garlic and seasoning in between. | 4. cover the pan and cook over medium to brisk heat. | 5. at first sign of steam take a large flat spoon or fllodslice and turn the potatoes over, in sections, to cook on the other side. | 6. Do this twice BUT ONLY TWICE more. | 7. after 25-30 mins of cooking time serve at once. | 8. Note; if potatoes tend to stick to pan lower heat, DO NOT ADD ANY LIQUID. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 2 - - - -
    onion 2 128.0 29.888 3.52 0.32
    garlic clove 4 - - - -
    canola oil 150 18564.0 0.0 0.0 2100.0

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



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