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Potatoes seasoned with spices and oil; rich in carbohydrates, with fat content varying by the amount of oil used.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Seasoned oiled potatoes (150 g) has 248 calories. That works out to 165 calories per 100 g. It contains 33 g of carbs, 3.5 g of protein, 11.3 g of fat and 3.3 g of fiber. Its 0.2 mg of Copper covers 25% of the Daily Value. Its glycemic index is 70 (high), so it raises blood sugar quickly.
Selected: 1 serving (medium) · 150 g
248
KCAL / 150G
Carbs
33g
· 12% DV
Protein
3.5g
· 7% DV
Fat
11.3g
· 14% DV
Fiber
3.3g
· 12% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 53% · Protein 6% · Fat 41%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 248 kcal | |
| Total fat | 11.3 g | 14% |
| Saturated fat | 1.65 g | 8% |
| Trans fat | 0 g | |
| Sodium | 450 mg | 20% |
| Total carbohydrate | 33 g | 12% |
| Fiber | 3.3 g | 12% |
| Protein | 3.5 g | 7% |
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 | 248 kcal |
| 1 tablespoon (chopped) | 15 g | 25 kcal |
| 1 piece (medium) | 50 g | 83 kcal |
| 1 piece (large) | 80 g | 132 kcal |
| 100 g | 100 g | 165 kcal |
| 1 serving (small) | 100 g | 165 kcal |
| 1 cup (medium) | 180 g | 297 kcal |
| 1 serving (large) | 250 g | 413 kcal |
| 1 cup (large) | 250 g | 413 kcal |
Calculated from 165 calories per 100 g.
Seasoned oiled potatoes are made by coating cut potatoes with oil and spices, then roasting or pan-frying them until tender. Cut the pieces evenly so they cook at the same rate.
Spread seasoned oiled potatoes in a single layer with space between the pieces. Crowding traps steam and softens them, while turning them partway through cooking helps the surfaces brown evenly.
Seasoned oiled potatoes often turn soggy when they go into the oven wet or are packed too closely on the tray. Dry them well after washing and leave room for hot air to circulate.
Yes, seasoned oiled potatoes cook well in an air fryer. Toss the pieces with a light coating of oil and seasoning, avoid overfilling the basket, and shake it during cooking for more even browning.
No, parboiling is optional when making seasoned oiled potatoes. It can give the centers a softer texture, but drain and dry the potatoes thoroughly before adding oil so their outsides can crisp.
Paprika, black pepper, garlic, and dried herbs such as rosemary or thyme pair well with seasoned oiled potatoes. Add cayenne or chili flakes for heat, or smoked paprika for a deeper flavor.
No, you can leave the skin on for seasoned oiled potatoes. Scrub the potatoes thoroughly under running water and dry them before cutting; the skin also helps the pieces hold their shape.
Seasoned oiled potatoes go well with a crisp salad, grilled vegetables, or a yogurt-based dip. They also make a useful side for roasted fish, beans, or other simple mains.
Seasoned oiled potatoes keep for about three days in a covered container in the refrigerator. Let them cool before storing, and refrigerate leftovers promptly rather than leaving them out.
Yes, you can freeze cooked seasoned oiled potatoes, although they may lose some crispness when thawed. Freeze them in a single layer first, then transfer them to a sealed container and reheat from frozen in an oven or air fryer.
Vitamins
B6
0.38mg · 22% DV
Vitamin C
12mg · 13% DV
Vitamin E
1.8mg · 12% DV
B5
0.52mg · 10% DV
Minerals
Copper
0.22mg · 24% DV
Sodium
450mg · 20% DV
Potassium ⭐
600mg · 18% DV
Manganese
0.3mg · 13% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 248 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.
Seasoned oiled potatoes are made by coating potatoes with oil and spices, then roasting them or cooking them in a pan. They are a simple, adaptable preparation rather than a dish tied to one particular place; the seasoning and cooking method vary from kitchen to kitchen. The potatoes may be browned and crisp at the edges while staying soft inside, with herbs or spices adding savoury warmth.
Serve them hot as a side with grilled meat, fish or vegetables, or pair them with a salad or a cooling dip. They are carbohydrate-rich, while their fat content depends largely on how much oil is used. For a lighter version, use a measured amount of oil and roast the potatoes instead of frying them.
Low
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 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
1.65g
MONOUNSATURATED
5.25g
POLYUNSATURATED
3.3g
Omega 6:3 ratio 26.3:1
Above the ideal 4:1 (26.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.