Directions:
- Melt the butter in a large saute pan.
- Peel the potatoes and slice them into 1/4-inch thick slices. Spread the potatoes evenly in one layer over the bottom of the saute pan.
- Sprinkle paprika, garlic powder, salt and pepper over the potato slices.
- Heat over medium high heat until a nice golden brown crust forms on bottom of potatoes.
- Degalze the pan with white wine and add the chicken stock.
- Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender, add more chicken stock if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.31 Kcal (805 kJ) | ||
| Calories from fat | 33.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.7g | 6% | |
|---|---|---|---|
| Cholesterol | 9.43mg | 3% | |
| Sodium | 688.08mg | 29% | |
| Potassium | 836.03mg | 18% | |
| Total Carbs | 31.57g | 11% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 6.1g | 12% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.7mg | 9% | |
| Calcium | 32.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 90.73 Kcal (380 kJ) | ||
| Calories from fat | 15.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 6% | |
|---|---|---|---|
| Cholesterol | 4.45mg | 3% | |
| Sodium | 324.62mg | 29% | |
| Potassium | 394.42mg | 18% | |
| Total Carbs | 14.9g | 11% | |
| Sugars | 1.34g | 11% | |
| Dietary Fiber | 1.54g | 13% | |
| Protein | 2.88g | 12% | |
| Vitamin C | 4.9mg | 17% | |
| Iron | 0.8mg | 9% | |
| Calcium | 15.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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