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Ingredientes
- Potatoes with Crispy Curry Leaves
- Serves 4 as part of a larger Indian meal
- Vegetarian and gluten-free
- 1 1/2 pounds small, waxy potatoes
- Kosher salt
- 3 tablespoons butter or ghee
- About 30 fresh or frozen curry leaves
- 1/2 teaspoon cumin powder
- Freshly ground black pepper
- Flaky sea salt (Maldon!)
View Full Recipe at Herbivoracious
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 2 servings | |
| Calories 325 | |
| Calories from Fat 220 | 68% |
| Total Fat 24.88g | 31% |
| Saturated Fat 13.12g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 391mg | 16% |
| Potassium 427mg | 12% |
| Total Carbs 16.8g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 0.98g | 1% |
| Protein 9.63g | 15% |
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