Photo: Sorin Gheorghita
Yams with Crispy Skins and Brown-Butter Vinaigrette
8 ingredients
Makes 8 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
406
Calories
5g
Protein
26g
Fat
42g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Yam | 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
- 8 slender medium garnet yams or other yams (red-skinned sweet potatoes; about 5 pounds total), rinsed, dried
- 1 cup (2 sticks) unsalted butter
- 1 small shallot, peeled
- 1 garlic clove, peeled
- 1 teaspoon coarse kosher salt plus additional for seasoning
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoons red wine vinegar
- Vegetable oil (for frying)
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