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Salzige Bratkartoffeln

Salzige Bratkartoffeln
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Nährwertangaben

Pro Portion à 150 g

% Tageswert basierend auf einer Ernährung mit 2000 kcal

Kalorien 365 kcal
18% DV
Fett gesamt 17.0g
26% DV
einfach ungesättigte Fettsäuren7.0g
mehrfach ungesättigte Fettsäuren6.0g
gesättigte Fettsäuren2.5g
Kohlenhydrate gesamt 48.0g
16% DV
Ballaststoffe4.0g
Stärke43.0g
Zucker0.5g
Protein 4.0g
8% DV
pflanzliches Eiweiß4.0g

Über

Eine Portion frittierter Kartoffelstücke, meist gesalzen und als Beilage oder Snack gegessen.

Zutaten

Vitamine & Mineralstoffe

Vitamine

NährstoffMengeNRV%Halbwertszeit
Biotin1.0mcg3%
Cholin25.0mg5%
Folat25.0mcg6%
Niacin2.2mg14%
Pantothensäure0.7mg14%
Riboflavin0.1mg4%
Thiamin0.1mg13%
Vitamin B60.5mg29%
Vitamin C12.0mg13%
Vitamin E2.0mg13%
Vitamin K16.0mcg13%

Mineralstoffe

NährstoffMengeNRV%Halbwertszeit
Calcium18.0mg2%
Chrom2.0mcg6%
Kupfer0.1mcg0%
Eisen1.2mg7%
Magnesium35.0mg8%
Mangan0.3mg11%
Molybdän8.0mcg18%
Phosphor95.0mg14%
Kalium520.0mg11%
Selen0.8mcg1%
Natrium320.0mg14%
Zink0.6mg5%

Gesalzene Bratkartoffeln

Ein einfaches Gericht aus Kartoffeln, die in Pflanzenöl gebraten und zum Schluss mit Salz abgeschmeckt werden. Es ähnelt klassischen Bratkartoffeln oder flach in der Pfanne gebratenen Kartoffeln.

Zutaten


  • Kartoffeln 130 g

  • Pflanzenöl 18 g

  • Salz 2 g


  • Zubereitung


  • 1. Die Kartoffeln nach Wunsch schälen und dann in gleichmäßige Scheiben, Spalten oder kleine Stücke schneiden.

  • 2. Das Pflanzenöl in einer Pfanne bei mittlerer Hitze erhitzen.

  • 3. Die Kartoffeln hinzufügen und unter gelegentlichem Wenden braten, bis sie goldbraun und gar sind.

  • 4. Mit Salz bestreuen und gut durchschwenken, damit alles gleichmäßig bedeckt ist.

  • 5. Heiß servieren.


  • Vorbereitungszeit


    5 Minuten

    Kochzeit


    15 bis 20 Minuten

    Hilfreiche Tipps


  • Die Kartoffeln gleichmäßig schneiden, damit sie gleich schnell garen.

  • Die Pfanne nicht zu voll machen, sonst dämpfen die Kartoffeln statt zu braten.

  • Die Garzeit je nach Größe der Kartoffelstücke anpassen.
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