Directions:
- 1 Peel and cut the potatoes into even-sized barrel shapes, approximately 4cm in length, 2.5cm in width.
- 2 In a large sauté pan, melt the butter over a low heat, add the potatoes and cook slowly, shaking the pan and stirring regularly until they are golden brown all over. This will take 15-20 minutes.
- 3 Add 200ml of the stock and simmer for 10-15 minutes. Add the remaining stock and thyme and cook for 35-40 minutes until the stock has reduced and potatoes are tender. Season and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 732.63 Kcal (3067 kJ) | ||
| Calories from fat | 226.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.13g | 39% | |
|---|---|---|---|
| Cholesterol | 116.88mg | 39% | |
| Sodium | 346.38mg | 14% | |
| Potassium | 1877mg | 40% | |
| Total Carbs | 100g | 33% | |
| Sugars | 20g | 80% | |
| Dietary Fiber | 15g | 60% | |
| Protein | 28.13g | 56% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 5.1mg | 171% | |
| Iron | 6mg | 33% | |
| Calcium | 164mg | 16% | |
| Amount Per 100 g | |||
| Calories | 119.61 Kcal (501 kJ) | ||
| Calories from fat | 36.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.1g | 39% | |
|---|---|---|---|
| Cholesterol | 19.08mg | 39% | |
| Sodium | 56.55mg | 14% | |
| Potassium | 306.45mg | 40% | |
| Total Carbs | 16.33g | 33% | |
| Sugars | 3.27g | 80% | |
| Dietary Fiber | 2.45g | 60% | |
| Protein | 4.59g | 56% | |
| Vitamin C | 2.1mg | 22% | |
| Vitamin A | 0.8mg | 171% | |
| Iron | 1mg | 33% | |
| Calcium | 26.8mg | 16% | |
* 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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