Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
482
Calories
11g
Protein
33g
Fat
39g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 500 ml extra-virgin olive oil
- 1 garlic bulb
- 60 ml kaolin
- 40 g lactose
- 1 g black vegetable dye
- 0.5 g table salt
- 80 ml water
- 16 small Cherie potatoes (32-35 g each)
- 3 litres water
- 24 g salt
- The potatoes (see above)
- The coating (see above)
- 40 g garlic confit (see above)
- 1 egg yolk
- 60 ml extra-virgin olive oil
- Salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes