Baker’s potatoes (Sliced roasted potatoes)

60 min
Suitable for vegans
Temperature: Hot
Cuisine type: Vegan cuisine
Additional culinary preparation: Garnishes
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Potatoes 0.6 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 2.88 g
Saturates 1.48 g
Monounsaturated fatty acids 8.85 g
Polyunsaturated fatty acids 2.26 g
Cholesterol 3.5 mg
Calcium 92.26 mg
Iron 1.74 mg
Zinc 0.33 mg
Vitamin A 24.0 ug
Vitamin C 33.12 g
Folic acid 24.48 ug
Salt (Sodium) 322.94 mg
Sugars 0.97 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.