Potatoes with squid
Composition / ingredients
8
Servings:
Step-by-step cooking
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Before we start cooking this dish, we take the potatoes, wash them well and clean them, removing the eyes that come across. Then we cut the potatoes as anyone likes: straws, circles, half rings. I like straws the most.
We heat the vegetable oil in a frying pan, put the potatoes in it and fry it almost until ready.
We cut the onion into half rings, three carrots on a coarse grater. Fry the vegetables until cooked in vegetable oil.
Add onion and carrot to potatoes, mix, salt and pepper to taste.
Squid washed and dried cut into strips and added to potatoes. We cover our dish with a lid on top. Stir in a few minutes and the dish is ready.
On the table we serve potatoes with squid sprinkled with finely chopped dill on top.
We heat the vegetable oil in a frying pan, put the potatoes in it and fry it almost until ready.
We cut the onion into half rings, three carrots on a coarse grater. Fry the vegetables until cooked in vegetable oil.
Add onion and carrot to potatoes, mix, salt and pepper to taste.
Squid washed and dried cut into strips and added to potatoes. We cover our dish with a lid on top. Stir in a few minutes and the dish is ready.
On the table we serve potatoes with squid sprinkled with finely chopped dill on top.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Fried squid - 175 kcal/100g
- Boiled squid - 110 kcal/100g
- Squid fresh - 74 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
