Directions:
- Cover potatoes with cold water in 4-quart pot.
- Add 1 tablespoon kosher salt.
- Boil until almost tender, about 12 to 15 minutes.
- Drain potatoes and transfer to baking sheet.
- Lightly crush potatoes to 3/4-inch thickness with potato masher. Heat oil in large, heavy skillet over medium-high heat until it shimmers.
- Transfer potatoes with spatula to skillet, then lower heat to medium-low.
- Cook, turning once, until golden brown (about 20 minutes).
- Serve sprinkled with Parmesan cheese.
- Season with fresh ground black pepper and salt or garlic salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.01 Kcal (1712 kJ) | ||
| Calories from fat | 199.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.13g | 34% | |
|---|---|---|---|
| Cholesterol | 7.33mg | 2% | |
| Sodium | 178.93mg | 7% | |
| Potassium | 1302.81mg | 28% | |
| Total Carbs | 45.77g | 15% | |
| Sugars | 2.92g | 12% | |
| Dietary Fiber | 5.68g | 23% | |
| Protein | 8.85g | 18% | |
| Vitamin C | 25.6mg | 43% | |
| Iron | 2.9mg | 16% | |
| Calcium | 120.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 131.07 Kcal (549 kJ) | ||
| Calories from fat | 63.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 34% | |
|---|---|---|---|
| Cholesterol | 2.35mg | 2% | |
| Sodium | 57.34mg | 7% | |
| Potassium | 417.5mg | 28% | |
| Total Carbs | 14.67g | 15% | |
| Sugars | 0.94g | 12% | |
| Dietary Fiber | 1.82g | 23% | |
| Protein | 2.84g | 18% | |
| Vitamin C | 8.2mg | 43% | |
| Iron | 0.9mg | 16% | |
| Calcium | 38.7mg | 12% | |
* 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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