Baker’s potatoes (Sliced roasted potatoes)

60 min
Suitable for vegans
Temperature: Hot
Additional culinary preparation: Garnishes
Cuisine type: Vegan cuisine
Meses de temporada*: All year
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 0.8 kg
High oleic oil 0.05 l
Onion 0.4 kg
Table salt 3.75 g
Margarine 0.015 kg
  • 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)
Fiber 3.6 g
Saturates 1.5 g
Monounsaturated fatty acids 8.85 g
Polyunsaturated fatty acids 2.3 g
Cholesterol 3.5 mg
Calcium 95.5 mg
Iron 1.95 mg
Zinc 0.44 mg
Vitamin A 24.0 ug
Vitamin C 39.6 g
Folic acid 28.8 ug
Salt (Sodium) 325.46 mg
Sugars 1.3 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.