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Crispy Golden 'faux-Roasted' Potatoes

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.3774
Energy (kCal)272.804
Carbohydrates (g)8.1508
Total fats (g)27.8674
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash potatoes and poke with a fork to prevent splitting. | 2. Place in microwave for about 4 minutes until potatoes are cooked but not mushy. If you overcook them they will fall apart in they frying stage. | 3. If you have asbestos fingers, cut spuds into quarters now, otherwise wait until they cool. | 4. Heat the oil in a nonstick frying pan. Ensure it's hot enough so the spud sizzles as it hits the oil. | 5. Fry until potatoes are golden on all sides, season to taste with salt, pepper and garlic salt. | 6. Toss in finely sliced green onions and stir through. | 7. Serve hot with ketchup for dipping! | 8. Options:Try seasoning spuds just before frying by dusting with a packet of Mexican taco spice, or while still hot toss with parmesan cheese and dried Italian herbs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    baby potato 6 -8 - - - -
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    garlic salt - - - -
    green onion 2 38.34 8.1508 1.3774 0.6674
    salt - - - -
    pepper - - - -

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



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