Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
463
Calories
7g
Protein
26g
Fat
54g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 3 medium potatoes (e.g., russet or Yukon gold), peeled and diced
- 1 tablespoon olive oil or butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- ½ small onion, finely chopped
- ¼ cup green bell pepper (optional)
Directions
1
Boil diced potatoes in salted water for 5 minutes to soften slightly. Drain and let them dry.
2
Heat oil or butter in a nonstick skillet over medium heat.
3
Add onions (and peppers if using), sauté until translucent.
4
Add the potatoes in a single layer. Let them brown undisturbed for 5–6 minutes.
5
Flip and cook the other sides until golden and crispy.
6
Season with salt, pepper, and paprika. Serve hot.
Recipe sourced from
wikibooks