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Potatoes With Leeks and Rosemary Recipe

Potatoes With Leeks and Rosemary Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 tbsp butter
2 lbs russet potatoes, peeled and thinly sliced
1 large leek, chopped (white part only )
1 cup chicken broth
1 cup dry white wine
1 tbsp chopped fresh rosemary
3/4 tsp salt
1/4 tsp pepper

Directions:

In a wok, heat olive oil and butter over medium-high heat until hot, swirling to coat sides of pan. Add potatoes and leek and cook, stirring and turning potato slices until hey turn translucent, 6 to 8 minutes.
Add chicken broth, wine, rosemary, salt, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and cook until potatoes are tender, 20 to 25 minutes.
Uncover and cook, stirring occasionally, until most of liquid is absorbed, about 4 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	248.59 Kcal (1041 kJ)
Calories from fat	59.43 Kcal
		% Daily Value*
Total Fat	6.6g	10%
Cholesterol	5.09mg	2%
Sodium	460.48mg	19%
Potassium	921.05mg	20%
Total Carbs	35.12g	12%
Sugars	2.5g	10%
Dietary Fiber	3.38g	14%
Protein	4.87g	10%
Vitamin C	16.7mg	28%
Iron	1.8mg	10%
Calcium	43.9mg	4%

Amount Per 100 g
Calories	98.45 Kcal (412 kJ)
Calories from fat	23.54 Kcal
		% Daily Value*
Total Fat	2.62g	10%
Cholesterol	2.02mg	2%
Sodium	182.37mg	19%
Potassium	364.78mg	20%
Total Carbs	13.91g	12%
Sugars	0.99g	10%
Dietary Fiber	1.34g	14%
Protein	1.93g	10%
Vitamin C	6.6mg	28%
Iron	0.7mg	10%
Calcium	17.4mg	4%

* 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.

Tastes

salty
savory
bitter
sweet

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