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Suggest a better descriptionStep 1
Whisk together first 3 ingredients, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Set aside to chill.
Step 2
Preheat oven to 325°F. Place potatoes on baking sheet; add 1 tablespoon oil and 3/4 teaspoon salt, and toss to coat.
Step 3
Bake in preheated oven, about 30 minutes, stirring once halfway through.
Step 4
Heat a large cast-iron skillet over medium. Add 1 tablespoon oil; swirl to coat. Add onion and 1/2 teaspoon salt, and cook, stirring, about 5 minutes. Add bell pepper, and cook, stirring, 5 minutes. Remove onion and bell pepper.
Step 5
Increase heat to medium-high. Add remaining 3 tablespoons oil to skillet. Add potatoes; cook until golden brown, 4 minutes. Stir and cook 2 more minutes. Add bell pepper mixture, 3/4 teaspoon salt, and 1/4 teaspoon pepper, and cook 1 minute. Remove from heat; stir in chopped parsley. Serve with crème fraîche mixture.
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Serving Size: 1 Serving (295g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 252 | ||
Calories from Fat: 87 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.7g | 13 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 16.8mg | 5 % | |
Sodium 787.4mg | 27 % | |
Potassium 896.7mg | 24 % | |
Total Carbohydrate 37.1g | 11 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 32g | ||
Protein 5.5g | 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: 252
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