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Roasted Potatoes With Anchovies & Lemon

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)15.6667
Energy (kCal)639.1389
Carbohydrates (g)145.9527
Total fats (g)1.0033
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Adjust the rack to the lower third and preheat the oven to 450 degrees Fahrenheit. Toss the potatoes with the salt, pepper, and 2 tablespoons of the olive oil in a large, shallow pan (1-inch deep). Roast, without turning or stirring, until the underside are golden brown, about 20 minutes. | 2. Meanwhile, in a small bowl, whisk together the anchovies, lemon juice, and remaining tablespoon of olive oil. | 3. Turn the potatoes over with a spatula and roast for 10 minutes more. Toss with the garlic and roast for 5 minutes more. Transfer to a bowl and stir in the anchovy mixture, parsley, and salt and pepper to taste. | 4. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white potato 2 lbs quartered 625.9582 142.5189 15.2407 0.9072
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    extra virgin olive oil 3 tablespoons - - - -
    anchovy fillet 1 1/2 1/2 minced - - - -
    lemon juice 1 1/2 1/2 5.0325 1.5784 0.0801 0.0549
    garlic 1 1/2 1/2 chopped 6.705 1.4877 0.2862 0.0225
    flat leaf parsley 1/3 cup chopped - - - -

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



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