4 Serves
15 Mins
Peel and chop the onion into thumbnail-sized chunks and mince the garlic into tiny pieces.
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Vitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
73 µg / 400 µgCalcium
36 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
146 mg / 1,250 mgPotassium
1007 mg / 4,700 mgSodium
15 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 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
Cut the potatoes into large, bite-sized chunks.
Heat the cooking oil in a frying pan until it is very hot, just before it begins to smoke.
Carefully add the potato chunks to the hot oil in small batches to avoid splashing, frying until they are golden and bubbling.
Transfer the fried potatoes to a separate pan with a lid set to low heat, then stir in the onions, garlic, and spice blend, covering the pan to steam until the potatoes are soft and onions are translucent.
25
g95
g20
g
Yemeni
