|per 100 g||Total Recipe|
|Gross weight||100 g||1422 g|
|Energy||369 kJ / 89 kcal||5247 kJ / 1258 kcal|
|Sat. fat||1 g||4 g|
|Unsat. fat||2 g||15 g|
|Fibre||3 g||32 g|
|Salt||34 mg||473 mg|
22 mlOlive oil
1 gPepper, white
1.4 kgTotal recipe weight
Peal the potatoes using a small knife and collect them in a pan with water.
Rince the potatoes twice with water in the pan and finaly place the pan on the heat with the potatoes fully coverd by water.
Add salt to the water and cook the potatoes for aproximatly 15 minutes.
After 15 to 20 minutes, test a potatoe with a knife, the potatoes should be starting to get soft.
Drain the water from the pan and leave the potatoes to cool down.
When the potatoes have cooled down, you cut them into parts, cubes of 2 cm or thick slices.
Place a skillet or frying pan on mediun heat, add the olive oil and the potatoes.
When the potatoes start to get a golden brown colour, stir the pan until all potatoes haven been turned.
When all the potatoes have been evenly coloured, season them with some peper and salt.