Crispy pan-fried potatoes are a delicious and versatile dish that can be enjoyed as a side or a main course. This recipe combines the earthy flavor of potatoes with the rich taste of sun-dried tomatoes and the freshness of parsley. It's an easy and quick way to turn simple ingredients into a tasty and satisfying meal.
- Make sure to cut the potatoes evenly to ensure uniform cooking.
- Boil the potatoes briefly before frying to get the perfect crispy texture.
- Use a non-stick pan to prevent the potatoes from sticking and for easier cleanup.
- Don't overcrowd the pan; fry the potatoes in batches if necessary to ensure they get crispy.
- Add the sun-dried tomatoes and parsley at the end to preserve their flavors and textures.
By following these steps, you can make crispy pan-fried potatoes that are bursting with flavor. The combination of crispy edges, savory seasoning, and the brightness of fresh parsley makes this dish truly special. Enjoy them as a standalone snack or as a perfect accompaniment to your favorite meal.
Nutrition Facts | |
---|---|
Serving Size | 280 grams |
Energy | |
Calories 230kcal | 11% |
Protein | |
Protein 7g | 5% |
Carbohydrates | |
Carbohydrates 50g | 15% |
Fiber 7g | 18% |
Sugar 7g | 7% |
Fat | |
Fat 16g | 18% |
Saturated 2.22g | 7% |
Cholesterol 0.00mg | - |
Vitamins | |
Vitamin A 22ug | 2% |
Choline 44mg | 8% |
Vitamin B1 0.27mg | 23% |
Vitamin B2 0.14mg | 11% |
Vitamin B3 3.82mg | 24% |
Vitamin B6 0.79mg | 46% |
Vitamin B9 50ug | 13% |
Vitamin B12 0.00ug | 0% |
Vitamin C 60mg | 66% |
Vitamin E 0.06mg | 0% |
Vitamin K 70ug | 60% |
Minerals | |
Calcium, Ca 50mg | 4% |
Copper, Cu 0.46mg | 51% |
Iron, Fe 3.41mg | 31% |
Magnesium, Mg 80mg | 20% |
Phosphorus, P 190mg | 15% |
Potassium, K 1510mg | 44% |
Selenium, Se 1.70ug | 3% |
Sodium, Na 510mg | 34% |
Zinc, Zn 1.04mg | 9% |
Water | |
Water 200g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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