Crispy potatoes

45 min
Suitable for vegans
Temperature: Cold
Cuisine type: Vegan cuisine
Additional culinary preparation: Garnishes
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Potato 0.2 kg
Table salt 2.0 g
Ground white pepper 1.0 g
Sunflower oil 0.25 l
Elaboration
  • Boil the chopped potatoes for 25 minutes.
  • Drain and mash the potatoes.
  • Season the mash with salt and white pepper.
  • Spread a thin layer onto a previously greased baking tray.
  • Put them in the oven at 140 ºC for approximately 25 minutes.
  • Cut into the desired shapes and fry at low temperature.

Notes:

  • You can also sprinkle nuts, seeds, aromatic herbs or spices.
  • You can also use purple potatoes or give colour to the puree with baby squid ink, beet, carrots or peas.
Nutritional information (1 portion)
Energy
140.48
kcal
Carbohydrates
5.82
g
Proteins
0.63
g
Lipids
12.61
g
Fiber 0.52 g
Saturates 1.66 g
Monounsaturated fatty acids 3.38 g
Polyunsaturated fatty acids 7.54 g
Cholesterol 0.06 mg
Calcium 2.78 mg
Iron 0.14 mg
Zinc 0.11 mg
Vitamin A 0.0 ug
Vitamin C 5.7 g
Folic acid 8.9 ug
Salt (Sodium) 159.33 mg
Sugars 0.28 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.