These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza. The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch. This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.
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Serving Size: 1 recipe (1607g) | ||
Recipe Makes: 1 | ||
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Calories: 2203 | ||
Calories from Fat: 1152 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 128g | 171 % | |
Saturated Fat 80.5g | 403 % | |
Monounsaturated Fat 32.8g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 335.6mg | 103 % | |
Sodium 10304.4mg | 355 % | |
Potassium 5597.1mg | 147 % | |
Total Carbohydrate 247g | 73 % | |
Dietary Fiber 15.6g | 62 % | |
Sugars, other 231.4g | ||
Protein 30.2g | 43 % | |
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: 2203
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