2 Serves
20 Mins
Wash and slice the potatoes into uniform pieces to ensure even cooking.
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Vitamin K
26 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
28 µg / 400 µgCalcium
8 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
55 mg / 1,250 mgPotassium
402 mg / 4,700 mgSodium
1151 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Heat the cooking oil in a non-stick skillet over medium heat until shimmering.
Place the sliced potatoes in the skillet in a single layer and season with salt. Cook undisturbed until the bottom side is golden brown and crispy.
Flip the potatoes using tongs and continue cooking until the second side is equally golden and the potatoes are tender throughout.
25
g95
g20
g
Yemeni
