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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (687g) Recipe makes 4 servings |
||
| Calories 559 | ||
| Calories from Fat 38 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.2g | 6% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 41mg | 1% | |
| Potassium 2887mg | 82% | |
| Total Carbohydrate 119.7g | 39% | |
| Dietary Fiber 15.6g | 62% | |
| Sugars 5.3g | ||
| Protein 14.1g | 28% | |
Chicken Tagine With Potatoes and Peas (Morocco -- North Africa)
From: Derf
On Jun 29, 2009
wow the real star of our dinner party! they were a huge success, everyone wanted more. and the recipe. the touch of cayenne was perfect with the other herbs and spices. I will be making them again and often, they turned out lovely and crisp and sooo tasty! I used olive oil to drizzle on them before roasting. It was great to be able to make them the day before and have them ready to roast for the dinner. I used tiny new red potatoes. Thanks for posting !!
From: MichelliBelli
On Jun 25, 2009
Great with onion and garlic powder, and rosemary! I loved the technique used and will change up the spices and herbs from time to time. Great basic recipe and idea!
From: Christmas Carol
On Jul 28, 2005
What a fun potato! I say this because they remind me of giant baked potato skins but only better because the potato is still in them! I baked them at 425F for about 20 minutes and they turned out perfect... crisp and lightly browned on top and crispy skins. I topped them with seasoned salt and caraway seed but couldn't resist adding some shredded sharp cheddar cheese the last 5 minutes of baking. Then a dollop of sour cream and fresh chopped flat leaf parsley to finish. I'm sure bacon pieces, chopped chives or scallions, or any potato skin toppers you enjoy would go fantastically on these. Excellent- we loved them!
From: Kookaburra
On Dec 6, 2006
These were absolutely delicious and such fun! I used 4 large potatoes. I actually boiled them in the morning, then finished the rest of the recipe in the evening. This made it very simple and would work well if you were making them for guests. I drizzled the potatoes rather generously with oil and sprinkled with a mixture of caraway seeds (1 dessertspoon), garlic powder, cumin (1 teaspoon each), salt and black pepper (1/4 teaspoon each). It didn't matter that the potatoes broke up a bit - that's part of the charm of this dish - and the broken bits get lovely and crispy. I actually baked the potatoes for around 50 minutes at 200C which resulted in a lovely crispy crunchy skin and soft and fluffy inside. The leftovers reheated well in the microwave the next day. Thanks Jules - keep those recipes coming!
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