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Patatas Panaderas (Oven-Roasted Spanish Potatoes)

Name: Patatas Panaderas (Oven-Roasted Spanish Potatoes)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Spanish
Ingredients: 6 Yukon Gold potatoes, peeled and cut into 1/4-inch-thick slices (about 6 cups); 1 yellow onion, thinly sliced (2 1/4 cups); 5 tablespoons olive oil; 2 tablespoons fresh parsley, finely chopped, plus more for garnish; 2 1/2 teaspoons kosher salt; 2 garlic cloves, minced (about 2 teaspoons); 1/4 teaspoon black pepper; 1/4 cup dry white wine

porcje

20 minutes

czas aktywny

1 hour 30 minutes

całkowity czas

Zacznij Gotować

Składniki

6 Yukon Gold potatoes, peeled and cut into 1/4-inch-thick slices (about 6 cups)

1 yellow onion, thinly sliced (2 1/4 cups)

5 tablespoons olive oil

2 tablespoons fresh parsley, finely chopped, plus more for garnish

2 1/2 teaspoons kosher salt

2 garlic cloves, minced (about 2 teaspoons)

1/4 teaspoon black pepper

1/4 cup dry white wine

Wskazówki

Preheat oven to 325°F. Stir together potatoes, onion, oil, parsley, salt, garlic, and pepper in a 13- x 9-inch baking dish; arrange mixture in an even layer. Cover with aluminum foil; bake until potatoes are fork-tender, about 45 minutes. Remove from oven. Increase oven temperature to 375°F.

Remove foil from baking dish; pour wine over potatoes. Return baking dish to oven, and continue to bake, uncovered, until potatoes are lightly caramelized around the edges, 25 to 30 minutes. Serve hot, garnished with parsley.

Wartości Odżywcze

Wielkość Porcji

Kalorie

271 kcal

Tłuszcz Całkowity

12 g

Tłuszcz Nasycony

2 g

Tłuszcz Nienasycony

0 g

Tłuszcz Trans

Cholesterol

0 mg

Sód

543 mg

Węglowodany Całkowite

37 g

Błonnik Pokarmowy

4 g

Cukry Całkowite

3 g

Białko

4 g