Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Spearmint | 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
- 6-8 medium potatoes, peeled and quartered
- 1/3 cup olive oil
- 1/3 cup lemon juice
- 3 cloves garlic
- 1/2 teaspoon salt
- 3 tablespoons dried spearmint
Directions
Boil potatoes until tender. Meanwhile, in a small bowl, mash chopped garlic with salt into a paste; add oil and lemon juice and set aside.
When potatoes are tender, remove them from cooking water and reserve it. Place potatoes in a deep bowl and mash them while they are warm.
Mix in garlic sauce and a little water from cooking the potatoes. Crush dried mint between your palms over the mixture and mix thoroughly. Taste and adjust seasoning. Served warm or cold.
Category:Arabian Recipes
Category:Arabian Snacks