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Oil-sautéed potatoes, energy-dense, source of potassium
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
149
KCAL / 100G
Carbs
24.8g
· 64%
Protein
2.2g
· 6%
Fat
5.1g
· 30%
Fiber
2.5g
Vitamins
B6
0.24mg · 14% DV
B3
1.5mg · 9% DV
Vitamin C
8.5mg · 9% DV
B1
0.08mg · 7% DV
Minerals
Potassium ⭐
420mg · 12% DV
Phosphorus
57mg · 8% DV
Iron
1mg · 6% DV
Magnesium
21mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally 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
0.72g
MONOUNSATURATED
2.15g
POLYUNSATURATED
1.08g
Omega 6:3 ratio 35:1
Above the ideal 4:1 (35:1).
Usually yes, because sautéing tends to use less oil and creates a less heavy texture than deep-frying. The final result still depends a lot on how much oil is used and how long they are cooked.
Cut them into even pieces and rinse off some surface starch before cooking. Use a hot pan, avoid overcrowding, and let them brown before stirring too often.
Too many potatoes in the pan trap steam and prevent browning. Low heat or excessive stirring can also make them break down instead of forming a crust.
Pairing them with protein such as eggs, yogurt, beans, fish, or chicken makes the meal more balanced. Adding salad or other vegetables can also increase volume and fibre.
They can work well 1-3 hours before training as a carbohydrate-rich option, especially with a lean protein on the side. If cooked with a lot of oil, they may feel heavy for some people.
Eating them at night does not automatically cause weight gain; overall intake and portion size matter more. Very large or oily portions late in the evening may, however, feel uncomfortable for some people.
If cooled and refrigerated promptly, they usually keep for about 3-4 days. Reheating them in a pan or oven generally preserves texture better than a microwave.
Yes, but the texture may become softer after thawing. For best results, cool them fully, freeze in portions, and reheat in a pan or oven.
Parboiling can help the inside become tender while making the outside brown more easily in the pan. Overboiling, however, can make them fall apart during sautéing.
People who need to manage blood sugar or portion size may want to be more mindful, since potatoes are mainly a carbohydrate food and sautéing adds extra fat. If they are heavily salted, people with high blood pressure should also be cautious.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.