Diethood · by Katerina Petrovska★ 4.0 (1)
Breakfast Potatoes Recipe
NUTRITION · PER SERVING60M COOK
CAL 12%·PRO 8%
CARBS 29G50% OF CAL
4G FIBER0G ADDED2G INTRINSIC23G OTHER2G TOTAL SUGAR
FAT 12G46% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Boiled then pan-fried potatoes finished in the oven with paprika and cayenne. Fluffy inside with crispy, seasoned edges.
sideamerican🍳 skillet🍲 stockpot🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 4 large russet potatoes (peeled and cut into quarters (about 2 pounds))
- 1 teaspoon kosher salt (plus a pinch for the boiling pot)
- 6 tablespoons unsalted butter
- 1 teaspoon smoked paprika
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
- 1 large onion (diced)
At a glance
PER SERVING · TIME 60M
CAL 12%·PRO 8%
CARBS 29G50% OF CAL
4G FIBER0G ADDED2G INTRINSIC23G OTHER2G TOTAL SUGAR
FAT 12G46% OF CAL
7G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 50m
- Sodium
- 327mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 724mg
- Calcium
- 22mg
- Iron
- 0.66mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 327MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.