Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
296
Calories
5g
Protein
14g
Fat
41g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2½ pounds peeled potatoes
- 4 garlic cloves chopped
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon finely chopped fresh oregano
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
- 5 tablespoons olive oil
Directions
1
Preheat oven to 450°F.
2
Cut potatoes into julienne strips then toss with the garlic, parsley, oregano, salt and pepper.
3
Heat oil in a heavy nonstick pan with a heatproof handle.
4
Add the potatoes then cover with buttered aluminum foil.
5
Press down with the bottom of another pan or a heavy weight.
6
Cook over medium heat for 10 minutes.
7
Bake 25 minutes then place serving dish over pan and flip cake out onto the plate.
8
Category:Cathy's Recipes
9
Category:Potato Recipes
10
Category:Garlic Recipes
Recipe sourced from
fandom