Directions:
- Using the flat side of a meat mallet, crack each potato to break the skin.
- In a large shallow dutch oven, heat oil over medium low heat.
- Add potatoes basil, chili, coriander and thyme.
- Cover and cook, stirring frequently, for about 30 minutes, or until potatoes are tender and golden.
- Add dill and salt.
- Stir to combine before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 230.25 Kcal (964 kJ) | ||
| Calories from fat | 128.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.24g | 22% | |
|---|---|---|---|
| Sodium | 354.76mg | 15% | |
| Potassium | 443.11mg | 9% | |
| Total Carbs | 24.54g | 8% | |
| Sugars | 5.1g | 20% | |
| Dietary Fiber | 4.24g | 17% | |
| Protein | 2.72g | 5% | |
| Vitamin C | 19.9mg | 33% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.6mg | 9% | |
| Calcium | 49.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 161.25 Kcal (675 kJ) | ||
| Calories from fat | 89.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.97g | 22% | |
|---|---|---|---|
| Sodium | 248.44mg | 15% | |
| Potassium | 310.32mg | 9% | |
| Total Carbs | 17.18g | 8% | |
| Sugars | 3.57g | 20% | |
| Dietary Fiber | 2.97g | 17% | |
| Protein | 1.9g | 5% | |
| Vitamin C | 13.9mg | 33% | |
| Vitamin A | 0.8mg | 38% | |
| Iron | 1.1mg | 9% | |
| Calcium | 34.7mg | 5% | |
* 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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