Baker’s potatoes garnish (Sliced roasted potatoes)

60 min
Suitable for vegans
Cuisine type: Vegan cuisine
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 0.75 kg
High oleic oil 0.5 l
Onion 0.7 kg
Table salt 0.75 g
Margarine 0.05 kg
Elaboration
  • Julienne cut the onion.
  • Peel the potatoes and cut them into thin slices.
  • Poach the onion and set aside.
  • Fry the potatoes in the deep-fryer at moderate temperature until they are soft.
  • Lay the potatoes together in a squamous pattern on a tray you will have previously greased with margarine.
  • Season with salt and white pepper, spread the poached onion on top of itand oil.
  • Heat it in the oven to serve.
Nutritional information (1 portion)
Energy
1120.98
kcal
Carbohydrates
28.81
g
Proteins
5.17
g
Lipids
108.59
g
Sugars 1.22 g
Salt (Sodium) 147.73 mg
Folic acid 36.36 ug
Vitamin C 48.24 g
Vitamin A 80.0 ug
Zinc 0.42 mg
Iron 2.72 mg
Calcium 156.63 mg
Cholesterol 12.0 mg
Polyunsaturated fatty acids 13.92 g
Monounsaturated fatty acids 84.15 g
Saturates 10.18 g
Fiber 3.96 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.