Cut potatoes into sections and turn barrel shape about 2 inches in length, allowing three pieces per portion. Place the potatoes in a deep tray and pour in stock to cover halfway. Brush with butter and season. Place in an oven at 220C until golden brown and stock is reduced. Serve sprinkled with the parsley. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #,
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|Serving Size: 1 Serving (3180g)|
|Recipe Makes: 1|
|Calories from Fat: 1657 (42%)|
|Amt Per Serving||% DV|
|Total Fat 184.1g||245 %|
|Saturated Fat 115.7g||578 %|
|Monounsaturated Fat 47.2g|
|Polyunsanturated Fat 7.9g|
|Cholesterol 481.6mg||148 %|
|Sodium 174.4mg||6 %|
|Potassium 12384.7mg||326 %|
|Total Carbohydrate 533.8g||157 %|
|Dietary Fiber 38.5g||154 %|
|Sugars, other 495.3g|
|Protein 65.2g||93 %|
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Calories per serving: 3940
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