Baker’s potatoes (Sliced roasted potatoes)

60 min
Additional culinary preparation: Garnishes
Temperature: Hot
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Potato 0.8 kg
High oleic oil 0.05 l
Onion 0.4 kg
Table salt 3.75 g
Margarine 0.015 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)
Fiber 4.0 g
Saturates 1.5 g
Monounsaturated fatty acids 8.86 g
Polyunsaturated fatty acids 2.32 g
Cholesterol 3.5 mg
Calcium 106.06 mg
Iron 2.17 mg
Zinc 0.48 mg
Vitamin A 24.0 ug
Vitamin C 44.0 g
Folic acid 32.0 ug
Salt (Sodium) 326.58 mg
Sugars 1.44 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.