Directions:
- Slice the potatoes on a mandoline and set aside. Heat a large saute pan and add the butter and olive oil. Add the onions and garlic and saute until translucent, about 3 minutes. Add the potatoes and spread out evenly. Season with salt and pepper and paprika. Deglaze with white wine and add the chicken stock. Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender. Add more chicken stock, if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 290.16 Kcal (1215 kJ) | ||
| Calories from fat | 123.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.74g | 21% | |
|---|---|---|---|
| Cholesterol | 9.43mg | 3% | |
| Sodium | 109.8mg | 5% | |
| Potassium | 869.26mg | 18% | |
| Total Carbs | 33.7g | 11% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 3.77g | 15% | |
| Protein | 6.33g | 13% | |
| Vitamin C | 11.4mg | 19% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.7mg | 9% | |
| Calcium | 39.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 118.1 Kcal (494 kJ) | ||
| Calories from fat | 50.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.59g | 21% | |
|---|---|---|---|
| Cholesterol | 3.84mg | 3% | |
| Sodium | 44.69mg | 5% | |
| Potassium | 353.81mg | 18% | |
| Total Carbs | 13.72g | 11% | |
| Sugars | 1.15g | 11% | |
| Dietary Fiber | 1.53g | 15% | |
| Protein | 2.58g | 13% | |
| Vitamin C | 4.6mg | 19% | |
| Iron | 0.7mg | 9% | |
| Calcium | 16.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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