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Nutrition Facts
Serving Size 200 g
(Approx. 8 Servings)
Amount Per Serving
Calories 230 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 260 mg 11%
Total Carbohydrate 32 g 11%
Dietary Fiber 2 g 8%
Sugars 0 g
Protein 4 g
Vitamin A 8% Iron 8%
Vitamin C 70% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Jalapeño Potato Sarladaise
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

1/3 cup(s) Tin Star Foods Brown Butter Ghee, plus more as needed
10 cloves of garlic, thinly sliced or smashed
1 large jalapeño, thinly sliced
3 Lb Yukon gold potatoes or small russets, sliced to a 1/8" to 1/4" thickness
1 Tsp kosher salt, plus more as needed
1 Tsp cracked black pepper, plus more as needed
1/2 cup(s) chicken stock
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Place a large non-stick skillet over medium-high heat and melt ghee.
Once melted, add garlic and jalapeños and sauté until garlic is just starting to brown, approximately 2 to 4 minutes.
Using a slotted spoon, transfer garlic and jalapeño slices to a paper towel to drain and cool, using for garnishing or discard.
Add potatoes and season liberally with salt and pepper.
Cook for 5 minutes before rotating and flipping potatoes then cook an additional 5 minutes. If necessary do in batches and repeat process.
Once all potatoes are cooked, return to pan and cook for 5 more minutes then add chicken stock. Cover and cook for 15 more minutes tossing occasionally to brown potatoes evenly.
Transfer potatoes to a serving dish, season with salt and pepper to taste, then sprinkle on toasted garlic and jalapeños if desired.


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