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Frozen potatoes prepared with olive oil
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Olive oil frozen potatoes (150 g) has 198 calories. That works out to 132 calories per 100 g. It contains 33.2 g of carbs, 3.2 g of protein, 6.6 g of fat and 3.5 g of fiber. Its 0.4 mg of B6 covers 22% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 serving (medium) · 150 g
198
KCAL / 150G
Carbs
33.2g
· 12% DV
Protein
3.2g
· 6% DV
Fat
6.6g
· 8% DV
Fiber
3.5g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 65% · Protein 6% · Fat 29%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 198 kcal | |
| Total fat | 6.6 g | 8% |
| Saturated fat | 0.99 g | 5% |
| Trans fat | 0 g | |
| Sodium | 360 mg | 16% |
| Total carbohydrate | 33.2 g | 12% |
| Fiber | 3.5 g | 13% |
| Protein | 3.2 g | 6% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 198 kcal |
| 1 serving (small) | 75 g | 99 kcal |
| 1 cup (diced) | 90 g | 119 kcal |
| 100 g | 100 g | 132 kcal |
| 1 cup (whole) | 160 g | 211 kcal |
| 1 serving (large) | 250 g | 330 kcal |
| 1 pack (small) | 400 g | 528 kcal |
| 1 pack (large) | 750 g | 990 kcal |
Calculated from 132 calories per 100 g.
Yes, you can usually cook olive oil frozen potatoes without thawing them first. Cooking from frozen helps them hold their shape; follow the package directions because the recommended method and timing vary by product.
Put the potatoes in the basket while still frozen, arranging them in a single layer, and follow the package’s air-fryer directions. Avoid overcrowding the basket so hot air can circulate and brown them evenly.
Spread the potatoes in a single layer on a baking tray while they are still frozen. Use the oven temperature and cooking time on the package, since cut size and product preparation affect how quickly they cook.
Not necessarily. Some frozen potato products are partially cooked before freezing, while others need to cook through at home. Check the package directions and cook them as instructed rather than assuming they are ready to eat.
They can fit into a meal, but the olive oil does not make them a complete or automatically healthy choice. They are a prepared potato product; serve them with vegetables and a protein-rich food for a more balanced meal.
They usually contain potatoes and olive oil, but seasonings or other ingredients can vary between products. The name alone does not tell you whether the oil is the only added ingredient or what type of olive oil was used.
If they thawed in the refrigerator, you can refreeze them, although their texture may become less crisp. Do not refreeze potatoes left at room temperature for an extended period; follow the package’s storage guidance.
Only use a microwave if the product packaging says it is suitable for that method. Microwaving can heat the potatoes, but it usually will not produce the crisp exterior you get from an oven or air fryer.
They often turn soggy when they are thawed before cooking or crowded together on a tray or in a basket. Cook them from frozen in a single layer so moisture can escape and the surfaces can brown.
Seal the opened bag tightly and return it to the freezer promptly, keeping the potatoes frozen between uses. If the bag will not close securely, transfer the remaining potatoes to an airtight freezer-safe container.
Vitamins
B6
0.38mg · 22% DV
Vitamin C
11.25mg · 13% DV
B3
1.88mg · 12% DV
B1
0.12mg · 10% DV
Minerals
Copper
0.18mg · 20% DV
Potassium ⭐
585mg · 17% DV
Sodium
360mg · 16% DV
Phosphorus
87mg · 12% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 198 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Olive oil frozen potatoes are a frozen, ready-to-cook potato product prepared with olive oil. They offer a convenient way to serve potatoes at home; cook them according to the package directions, commonly in an oven or another suitable appliance.
Across English-speaking households, they work as a side with grilled or roasted foods, or alongside a salad for a simpler meal. Potatoes make them mainly a source of carbohydrates, with 22.1 g per 100 g; they also provide 2.3 g of fibre. For a lighter plate, cook without adding extra oil and pair them with vegetables or a fresh salad.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.99g
MONOUNSATURATED
4.62g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 10.8:1
Above the ideal 4:1 (10.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.