RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	270.2674
Energy (kCal)	1846.147
Carbohydrates (g)	1.5926
Total fats (g)	76.7087
Fatty acids, total saturated 20:0 (g)	0.1142
Fatty acids, total saturated 18:3 undifferentiated (g)	0.7937
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.7072
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	2.0691
Tocopherol, beta (mg)	0.0080
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1632
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)	1.8638
Tocopherol, delta (mg)	0.0058
Arginine (g)	0.0205
Proline (g)	0.0531
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1108
Adjusted Protein (g)	0.0000
Cystine (g)	0.0053
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	232.6325
Copper, Cu (mg)	3.4503
Maltose (g)	0.0000
Zinc, Zn (mg)	13.8239
Total lipid (fat) (g)	76.7087
Vitamin K (phylloquinone) (g)	96.6449
Cholesterol (mg)	737.4215
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0109
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	4.0250
Folate, total (g)	206.1442
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	2614.9501
Energy (kcal)	1846.1470
Fatty acids, total saturated 16:1 undifferentiated (g)	1.0130
Fatty acids, total saturated 14:1 (g)	0.0001
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0046
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.3128
Sugars, total (g)	0.3659
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0908
Vitamin C, total ascorbic acid (mg)	1.9879
Lutein + zeaxanthin (g)	483.4545
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.4488
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0172
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)	279.8796
Fatty acids, total saturated 16:0 (g)	8.8744
Carbohydrate, by difference (g)	1.5926
Vitamin D (IU)	0.0000
Fructose (g)	0.2102
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0656
Tyrosine (g)	0.0087
Potassium, K (mg)	3239.6229
Fatty acids, total saturated 12:0 (g)	0.0017
Vitamin A, RAE (g)	478.5699
Serine (g)	0.0140
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0140
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0418
Fatty acids, total saturated 22:0 (g)	0.1212
Fatty acids, total saturated 14:0 (g)	0.0591
Histidine (g)	0.0058
Isoleucine (g)	0.0131
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	15.2134
Water (g)	1172.7425
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)	653.9768
Sodium, Na (mg)	2318.4169
Iron, Fe (mg)	19.5303
Energy (kJ)	7721.8803
Ash (g)	20.0757
Caffeine (mg)	0.0000
Glycine (g)	0.0179
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)	7.0365
Fatty acids, total polyunsaturated (g)	9.4621
Vitamin E (alpha-tocopherol) (mg)	11.2875
Sucrose (g)	0.0405
Vitamin B-6 (mg)	1.6870
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)	0.0159
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)	0.1653
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)	0.0088
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.6547
Folate, food (g)	206.1442
Fatty acids, total saturated 20:1 (g)	0.2180
Fatty acids, total monounsaturated (g)	52.6392
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0006
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0348
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	901.1057
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	11.1222
Vitamin B-12 (g)	13.8088
Calcium, Ca (mg)	1610.3756
Fatty acids, total saturated 10:0 (g)	0.0010
Galactose (g)	0.0044
Tocotrienol, gamma (mg)	0.0021
Alanine (g)	0.0147
Glutamic acid (g)	0.0520
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	13.6850
Vitamin E, added (mg)	0.0000
Retinol (g)	416.7009
Leucine (g)	0.0212
Folate, DFE (g)	206.1442
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)	0.8179
Tryptophan (g)	0.0016
Threonine (g)	0.0113
Fatty acids, total polyunsaturated 18:1 c (g)	0.0371
Manganese, Mn (mg)	0.0494
Protein (g)	270.2674
Cryptoxanthin, beta (g)	147.7013
Fatty acids, total saturated 18:1 undifferentiated (g)	51.4081
Betaine (mg)	0.1633
Phosphorus, P (mg)	2481.7343
Tocopherol, gamma (mg)	0.0814

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a food processor, puree the mayonnaise with the garlic, smoked paprika and lemon juice. | 2. Stir in 2 teaspoons of the parsley and season with salt and pepper. Scrape the aioli into a small bowl and refrigerate. | 3. In a large saucepan, heat 1 inch of oil to 250°. | 4. In a large bowl, rinse the potatoes and pat thoroughly dry. | 5. Working in batches, fry the potatoes until they are almost tender and look dry on the outside, about 6 minutes. | 6. Transfer to paper towels to drain. | 7. Increase the oil temperature to 350°. | 8. Cook the fries in batches until golden and crisp, about 3 minutes. | 9. Transfer to paper towels to drain and immediately season with salt. | 10. Sprinkle the fries with the remaining 1 tablespoon of parsley and serve with the smoked aioli. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mayonnaise	3/4	cup		628.14	0.0	0.6438	69.6
garlic clove	1			1210.4027	0.0	269.2806	6.8
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
flat leaf parsley	1	tablespoon	chopped	1210.4027	0.0	269.2806	6.8
flat leaf parsley	2	teaspoons	chopped	1210.4027	0.0	269.2806	6.8
kosher salt black pepper			ground	1210.4027	0.0	269.2806	6.8
vegetable oil				-	-	-	-
baking potato	3	pounds	peeled cut	1210.4027	0.0	269.2806	6.8

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

Cooking in progress....

Hand-Cut Fries With Smoked Aioli (Gluten Free)