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Pan-fried potatoes

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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


  • 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.