Pan-Fried Potatoes
Moderate nutritional value
Sliced potatoes pan-fried with onion in sunflower oil until golden.
Zharenaya kartoshka is a Russian home dish of raw potato slices fried in sunflower oil in a heavy pan until golden, with onion added near the end and dill on top; it is close to German Bratkartoffeln. A 250 g plate has about 430 kcal, 60 g carbohydrate, 19 g of mostly unsaturated fat, 870 mg sodium and about 1,400 mg potassium. A cucumber and tomato salad on the side adds volume for few calories.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 2.8g | 5.0% |
| Fat | 7.7g | 11.0% |
| Carbs | 24g | 8.0% |
| Simple Sugars | 8.4g | Estimate |
| Complex Carbs | 12.6g | Estimate |
| Fiber | 3g | 12.0% |
| Water | 63g | 2.5% |
| Calories | 171 | 7.6% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 0.82 | g | 4.1% |
| Monounsaturated | 1.48 | g | 5.9% |
| Polyunsaturated | 5.01 | g | 38.5% |
| Omega-3 | 1.503 | g | Estimate |
| Omega-6 | 3.507 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 16.5 | mg |
| Vitamin E | 2.83 | mg |
| Selenium | 0.61 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 3.89 | mcg | 0.4% |
| vitamin B1 | 0.083 | mg | 6.9% |
| vitamin B2 | 0.042 | mg | 3.2% |
| vitamin B3 | 1.17 | mg | 7.3% |
| vitamin B6 | 0.3 | mg | 17.6% |
| vitamin B9 | 17.2 | mcg | 4.3% |
| vitamin B12 | 0 | mcg | 0.0% |
| vitamin C | 16.5 | mg | 18.3% |
| vitamin D | 0 (0 IU) | mcg | 0.0% |
| vitamin E | 2.83 | mg | 18.9% |
| vitamin K | 5.9 | mcg | 4.9% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 22 | mg | 2.2% |
| iron | 1.13 | mg | 6.3% |
| magnesium | 31.4 | mg | 7.8% |
| phosphorus | 77.8 | mg | 11.1% |
| potassium | 569 | mg | 21.9% |
| sodium | 350 | mg | 15.2% |
| zinc | 0.419 | mg | 3.8% |
| copper | 0.148 | mg | 16.4% |
| manganese | 0.238 | mg | 10.3% |
| selenium | 0.609 | mcg | 1.1% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 47 | mg | 6.7% | 73% |
| Isoleucine | 88 | mg | 6.3% | 73% |
| Leucine limiting | 130 | mg | 4.8% | 53% |
| Lysine | 144 | mg | 6.9% | 75% |
| Methionine | 72 | mg | 6.9% | 78% |
| Phenylalanine | 171 | mg | 9.8% | 104% |
| Threonine | 89 | mg | 8.5% | 89% |
| Tryptophan | 29 | mg | 10.4% | 110% |
| Valine | 135 | mg | 7.4% | 84% |
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Values per 100 g
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Recipe
See full recipeIngredients
- Potatoes, waxy or all-purpose 1.2 kg (1 kg peeled)
- Onion 1 large (150 g)
- Sunflower oil 5 tbsp
- Salt 1.25 tsp (7 g)
- Black pepper, ground 0.25 tsp
- Fresh dill, chopped 2 tbsp (8 g)
Instructions
- 1
Peel the potatoes, cut them into slices or sticks about 4 mm thick, rinse in cold water and pat completely dry with a towel.
- 2
Halve the onion and slice it into thin half-rings.
- 3
Heat the oil in a large heavy frying pan (28 cm or more) over medium-high heat until it shimmers, and add the potatoes in an even layer.
- 4
Fry without stirring for 7-8 minutes, until a golden crust forms underneath, then turn the potatoes with a spatula.
- 5
Keep frying for 10-12 minutes, turning every 3-4 minutes, until most pieces are golden and tender.
- 6
Add the onion, season with salt and pepper and fry for 5-7 minutes more, turning twice, until the onion is soft and browned.
- 7
Take off the heat, sprinkle with the dill and serve hot.