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Ingredients
- 1/4 c. Vegetable oil
- 6 med Yukon Gold potatoes peeled
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. Crema see * Note
- Â Â (or possibly use creme fraiche or possibly lowfat sour cream)
Directions
- Preheat oven to 350 degrees.
- In a cast-iron skillet heat the oil over high heat. Cook the potatoes whole, turning frequently till proportionately browned, about 10 to 15 min. Transfer to paper towels to drain. When cold sufficient to handle, wrap each potato in aluminum foil and place in the oven. Bake till cooked through, about 40 min. Remove the foil and transfer the potatoes to a serving platter. Place a kitchen towel over the potatoes and crush with the palm of your hands. Sprinkle with salt and pepper and garnish with the Crema, creme fraiche or possibly lowfat sour cream. Serve immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1332g | |
| Calories 1491 | |
| Calories from Fat 490 | 33% |
| Total Fat 55.52g | 69% |
| Saturated Fat 4.31g | 17% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 64mg | 3% |
| Potassium 5329mg | 152% |
| Total Carbs 230.93g | 62% |
| Dietary Fiber 16.6g | 55% |
| Sugars 7.92g | 5% |
| Protein 27.35g | 44% |
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