Try this Herbed potato thins(side dish) recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 190 degrees
1. Place a saucepan of water on a high heat and bring to the boil.
2. Slice the potatoes thinly, they do not need to be peeled(like tartiflette but slightly thinner). Place into the boiling water and cool for around 3-4 mins.
3. Drain, blanch in some cold water and allow to dry off slightly.
4. In a roasting tin splash the bottom with some vegetable or sunflower oil and put into the oven for a minute or so. While you are waiting, mix the above dry herbs together.
5. Remove the roasting dish from the oven and place the potato slices onto the bottom of the tray move around a little and allow the oil to coat the potatoes. Sprinkle the herb mix and salt over the potatoes and cook for around 30 minutes or until crispy and golden Ensure the potatoes are spread out enough that they can cook and crisp up so if you need to use two baking trays, this would be best.
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 223 | ||
Calories from Fat: 10 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.4mg | 1 % | |
Potassium 1174.7mg | 31 % | |
Total Carbohydrate 48.9g | 14 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 42.6g | ||
Protein 5.7g | 8 % | |
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: 223
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