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4 Serves
65 Mins
5 g
41 g
7 g
Peel the potatoes and cut them into uniform bite-sized cubes.
Ingredients, vitamins, and health benefits
Russet Potatoes
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
52 µg / 400 µgCalcium
45 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
1023 mg / 4,700 mgSodium
600 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Place the potatoes in a large pot, cover with water, add a pinch of salt, and boil until tender but not falling apart.
In a large skillet, heat the olive oil over medium heat and sauté the minced onion and garlic until fragrant and translucent.
Stir in the harissa, salt, and black pepper to create the base sauce, then gently fold in the boiled potatoes, coating them thoroughly.
Simmer for a few minutes to allow the flavors to meld, then serve hot.
Salt
Olive Oil
Onion
Garlic
Harissa
Black Pepper
Vitamin A
3 µg / 900 µgVitamin C
19 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
52 µg / 400 µgCalcium
45 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
56 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
1023 mg / 4,700 mgSodium
Fiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12
g32
g34
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Ivorian2
g65
g13
gZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g.jpg)