4 Serves
25 Mins
Place the unpeeled potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 8 minutes or until fork-tender.
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Vitamin K
5 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
65 µg / 400 µgCalcium
41 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
51 mg / 420 mgPhosphorus
128 mg / 1,250 mgPotassium
926 mg / 4,700 mgSodium
876 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
6 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Drain the potatoes using a colander and immediately plunge them into a bowl of cold water to stop the cooking process. Once cooled, drain again and slice each potato in half.
In a heavy skillet, melt the butter over medium-high heat. Place the potato halves cut-side down and sear until golden brown, about 3 minutes.
Turn the potatoes over and cook for another 3 to 4 minutes until heated through. Reduce the heat, sprinkle with mixed herbs, salt, and white pepper, and toss gently to coat before serving.
32
g3
g37
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