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Potatoes Provencale Style Recipe
|Olive oil||2 Fluid Ounce|
|Garlic||2 Clove (10 gm), crushed|
|Potatoes||2 Pound, parboiled in their skins for 10 minutes|
|Black pepper||1⁄4 Teaspoon|
|Anchovy fillets||6 , halved|
|Chopped fresh parsley||1 Tablespoon|
Serving size: Complete recipe
Calories 1322 Calories from Fat 577
% Daily Value*
Total Fat 65 g99.7%
Saturated Fat 8.4 g42.2%
Trans Fat 0 g
Cholesterol 36.8 mg
Sodium 3735.8 mg155.7%
Total Carbohydrates 172 g57.4%
Dietary Fiber 21 g84%
Sugars 7.3 g
Protein 29 g57.5%
Vitamin A 25.7% Vitamin C 336.8%
Calcium 27.7% Iron 49.3%
*Based on a 2000 Calorie diet
When the oil is hot, add the garlic and cook, stirring constantly, for 3 minutes.
Peel the potatoes and cut them into 1/2 inch slices.
Add the potatoes to the pan, sprinkle over the salt and pepper and cook them, turning once, for 10 to 12 minutes or until they are golden brown.
Just before serving, add the anchovy fillets and cook for a further 2 minutes.
Using a slotted spoon, transfer the potatoes to a warmed serving dish.
Sprinkle with the parsley and serve.