This is a simple way to put an enormous amount of flavor on a plate, and it is particularly delicious with roast chicken — or as a side dish for slab-bacon tacos with burned scallion crema. (Drizzle a little of the crema onto the potatoes just before serving, as if to recall the aioli served with patatas bravas in Spain.) As always when using paprika, smoked or plain, if you can’t recall the last time you did so, it is time for a new jar. All spices go stale. Paprika does so quickly. Featured in: The Expandable Feast.
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Serving Size: 1 recipe (677g) | ||
Recipe Makes: 1 | ||
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Calories: 609 | ||
Calories from Fat: 103 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.4g | 15 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 892.8mg | 31 % | |
Potassium 2102.6mg | 55 % | |
Total Carbohydrate 120.9g | 36 % | |
Dietary Fiber 20.7g | 83 % | |
Sugars, other 100.3g | ||
Protein 10.8g | 15 % | |
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: 609
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