Sautéed Potatoes with Black Truffles
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
269
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- 2 Tbsps vegetable oil
- 2 Tbsps Goose fat
- 30 grams fresh Truffle
- 4 garlic cloves
- salt
- freshly ground peppers
- 2 Tbsps finely chopped parsley
Preparation steps
1.
Rinse, peel and thinly slice the potatoes. Heat the vegetable oil in a large pan and sauté the potatoes for about 3 minutes. Reduce the heat to medium-low and continue cooking without stirring, adding a bit of the duck fat at a time so that the potatoes remain moist. Cook for 10-15 minutes, until the potatoes are tender.
2.
Carefully flip the potatoes onto a large plate and return to the pan with the remaining duck fat to brown the other side. Cook for 10 minutes.
3.
Wipe the truffles with a damp cloth and slice very thinly. Peel and mine the garlic. Season the potatoes with salt, pepper and garlic. Sprinkle the chopped parsley and sliced truffles over the top and serve.
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