Directions:
- Peel potatoes and with a small knife or turning knife, turn into a barrel shape. In a hot pan add the butter and sauté the turned potatoes for about 2 minutes on a low heat. Add the thyme, garlic and chicken stock and bring to a boil.
- Cover the pan with foil and place into a medium oven for about 20 minutes to cook. To serve place the pan back onto the stove and reduce the liquid until it has reduced by 90%. Then add the chopped parsley and season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2899.16 Kcal (12138 kJ) | ||
| Calories from fat | 295.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.78g | 50% | |
|---|---|---|---|
| Cholesterol | 89.86mg | 30% | |
| Sodium | 2881.38mg | 120% | |
| Potassium | 10279.72mg | 219% | |
| Total Carbs | 584.49g | 195% | |
| Sugars | 128.22g | 513% | |
| Dietary Fiber | 82.14g | 329% | |
| Protein | 84.13g | 168% | |
| Vitamin C | 75.3mg | 126% | |
| Vitamin A | 27.5mg | 916% | |
| Iron | 28.2mg | 157% | |
| Calcium | 878mg | 88% | |
| Amount Per 100 g | |||
| Calories | 77.78 Kcal (326 kJ) | ||
| Calories from fat | 7.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.88g | 50% | |
|---|---|---|---|
| Cholesterol | 2.41mg | 30% | |
| Sodium | 77.3mg | 120% | |
| Potassium | 275.79mg | 219% | |
| Total Carbs | 15.68g | 195% | |
| Sugars | 3.44g | 513% | |
| Dietary Fiber | 2.2g | 329% | |
| Protein | 2.26g | 168% | |
| Vitamin C | 2mg | 126% | |
| Vitamin A | 0.7mg | 916% | |
| Iron | 0.8mg | 157% | |
| Calcium | 23.6mg | 88% | |
* 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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