Try this Fried Potatoes with Poblano Pepper Strips recipe, or contribute your own.
Suggest a better descriptionPlace vegetable oil in a deep saute pan to come no more than 1/3 of the way up the sides of the pan. Heat oil until a deep fat fry thermometer registers 360 degrees. Meanwhile, over an open flame, carefully char the peppers until the skin blisters and blackens. Set aside to cool. When the peppers are cooled, remove the seeds and slice into thin strips. Now, in a large non-stick skillet, heat 3 tablespoons of oil, add onion and cook until softened. When the oil is heated, carefully drop the potatoes into the pan, cook, stirring for 5 minutes or until tender, golden brown and crispy. Cook the potatoes in batches. Drain well on paper towels and add to the pan with the onions. Then, add the pepper strips, and season with salt and pepper. Finally, top with the cheese and cook for 1 minute. Transfer to a serving bowl and serve immediately. Yield: 4 servings Recipe By : ESSENCE OF EMERIL SHOW Posted to MC-Recipe Digest V1 #226 Date: Fri, 27 Sep 1996 07:45:16 -0700 From: "Rowaan@ix.netcom.com"
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Serving Size: 1 Serving (1043g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 437 | ||
Calories from Fat: 410 (94%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.6g | 61 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 28.7g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 161.3mg | 6 % | |
Potassium 306mg | 8 % | |
Total Carbohydrate 8.5g | 3 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 7.2g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 437
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