Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
303
Calories
5g
Protein
14g
Fat
43g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| 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 large russet potatoes
- 4 tbsp olive oil
- 6 cloves garlic , grated with a micro plane or finely chopped
- 1 tbsp chives , finely sliced
- 2 tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp black pepper
Directions
1
Boil the potatoes in their skins until tender when pierced with a fork.
2
Peel them as soon as they are cool enough to handle and mash in a bowl.
3
Sauté the garlic in the oil for 1 minute.
4
Add the potatoes and mix well.
5
Add the chives, lemon juice and seasoning and mix well.
6
Cover and allow to cool while you prepare the pasta dough.
Recipe sourced from
wikibooks