Baker’s potatoes (Sliced roasted potatoes)
60 min
Suitable for vegans
Seasonal period:
All year
Ingredients for 5 portions
Calculate portions
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
223.56
kcal
Carbohydrates
21.99
g
Proteins
3.72
g
Lipids
12.78
g
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.
Recipes
-
Type of dish
- Beers
- Sándwich
- Cocktails
- Ice creams and sorbets
- Breakfasts and brunch
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Dessert
- Bread and pastries
- Pizzas, patty
- Finger foods
- Salads
- Legumes
- Shellfish
- Pasta
- Pastries
- Eggs
- Patty
- Cheeses
- liqueur
- Harvard plate
- Meats
- Main course
- Fish
- Soups and creams
- Vegetables
- Rices
- Birds
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed