Pan-fried potatoes
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Cook
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Difficulty
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Prep
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serves
WHAT YOU'LL NEED
- 500 grams potatoes about 5 medium cleaned
- 10 grams Knorr Vegetable Stock Cube
- 2 -3 unsmoked streaky bacon chopped
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- Herbs: 1/4 teaspoon marjoram and caraway seeds
- pepper to taste
NUTRITIONAL INFORMATION
Amount per serving
Energy (kcal)
165kcal
Energy (kJ)
688kJ
Protein (g)
3.6g
Carbohydrate incl. fibre (g)
19.5g
Carbohydrate excl. fibre (g)
16.9g
Sugar (g)
1.9g
Fibre (g)
2.6g
Fat (g)
8.3g
Saturated fat (g)
2.4g
Unsaturated fat (g)
5.4g
Monounsaturated fat (g)
4.3g
Polyunsaturated fat (g)
1.1g
Trans fat (g)
0.0g
Cholesterol (mg)
7mg
Sodium (mg)
504mg
Salt (g)
1.26g
Vitamin A (IU)
10IU
Vitamin C (mg)
20.3mg
Calcium (mg)
19mg
Iron (mg)
0.89mg
Potassium (mg)
454mg
Total
659kcal
2751kJ
14.5g
77.9g
67.7g
7.7g
10.2g
33.3g
9.4g
21.6g
17.3g
4.3g
0.1g
28mg
2016mg
5.05g
39IU
81.3mg
75mg
3.54mg
1814mg
Let's Get Cooking
- 1 Cook the potatoes unpeeled for 20 minutes in stock, remove from heat, drain, cool down, peel and slice. Cook chopped bacon and onion in a large shallow pan over medium heat until soft, remove solids from the pan, and reserve the bacon fat.
- 2 Add olive oil and slide potatoes to the pan; keep them in one layer. Add bacon and onion. Do not stir them; just let them brown evenly on both sides and cook over medium heat for 5–10 minutes.
- 3 Sprinkle with herbs and pepper and cook for 5 more minutes. Serve with pickles and green salad.