Home Fries with Peppers and Onions
Inspired by techniques from America's Test Kitchen and NYT Cooking.
This version follows the diner-style home fries method, but the onion is cooked together with red and green peppers until charred, folded back in at the end with a touch of optional cayenne, a little extra oil and salt.
Always check the labels of the products you use.
Method
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EU nutrition claims
- Low saturated fat: 1.4 g saturated fat per 100 g, 8% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.7 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.9 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 215 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large heavy frying pan (30 cm), cast iron if possible
- medium saucepan
- colander
- thin metal spatula
- bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 337 kcal |
| Protein | 5.4 g |
| Carbohydrate | 43 g |
| of which sugars | 5.8 g |
| of which free sugars | 0 g |
| Fat | 17 g |
| of which saturates | 3 g |
| Fibre | 6.5 g |
| Salt | 1.62 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
