Category: Savor

Hand Cut Pommes Frites

tastydaddy

Classic hand-cut pommes frites made using the traditional double-fry method with a twist: a gentle vinegar blanch at a low temperature, an initial fry, a rest in the refrigerator, and a final fry. The technique produces fries that are beautifully crisp on the outside and a soft, fluffy inside.

Hand Cut Pommes Frites

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Belgian by origin. Classic by design.

Despite the name, French fries don’t originate in France. They trace back to Belgium, where potatoes were fried in fat as early as the late 1600s. The name likely came later, popularized by English speakers who associated the technique with French culinary terminology.

Whatever you call them, great fries aren’t accidental. The difference between limp and exceptional comes down to technique—how the potatoes are cut, treated, and cooked from start to finish. This method leans into those details to create fries that are crisp on the outside and soft, almost pillowy, on the inside.

Why the potato matters.

Not all potatoes behave the same when fried. For fries, a high-starch potato is the goal. Starchier varieties break down just enough during cooking to create that fluffy interior, while also allowing the exterior to crisp properly in hot oil.

Lower-starch potatoes tend to hold their structure too well, resulting in a firmer, less airy center and a less defined crust. Starting with the right potato sets the foundation for everything that follows.

The importance of blanching.

Handled carefully, this step sets up both the texture and the finish. Just like the Golden Girls wouldn’t have worked without Blanche, your fries won’t be as golden without this step. Instead of relying on a long soak alone, the potatoes are blanched in water with a small amount of vinegar. This step does more than just par-cook the fries—it actively improves their structure and color.

The vinegar introduces a gentle acidity that helps the exterior of the potatoes hold together, preventing them from breaking down or turning mushy during frying. At the same time, the hot water draws out excess surface sugars, which reduces premature browning in the oil and allows the fries to develop a more even, golden color later on.

Drying and the first fry.

After blanching, the potatoes are dried thoroughly before hitting the oil. Removing surface moisture is critical—any remaining water interferes with frying and prevents the exterior from setting properly.

The first fry is quick and intentional. It cooks the potatoes through without adding color, creating the soft interior that defines a great fry. At this stage, the fries are pale and delicate, but structurally prepared for what comes next.

Why the chill and second fry matter.

Once the first fry is complete, the fries are chilled before going back into the oil. This pause allows the interior to firm up slightly and the exterior to dry out further, which is essential for achieving that final crisp texture.

The second fry is where everything comes together. The hotter oil finishes the exterior, creating a golden, crisp shell while the inside remains tender. This two-step frying method is standard in professional kitchens for a reason—it consistently delivers fries with contrast, structure, and balance.

Salt is added only after this final fry, ensuring it adheres to the surface without interfering with the oil during cooking.

Simple, but not careless.

Hand-cut fries are a perfect example of how a simple dish can benefit from precision. Each step—cutting, blanching, drying, frying, and resting—builds toward a final result that feels intentional rather than incidental.

What I serve with it.

You’ll find the full method outlined below, from cutting the batons to the double fry that brings everything together. The process takes a little time, but most of it is hands-off, and the payoff is fries that are crisp, golden, and built the way they’re meant to be.

Hand Cut Pommes Frites

Classic hand-cut pommes frites made using the traditional double-fry method with a twist: a gentle vinegar blanch at a low temperature, an initial fry, a rest in the refrigerator, and a final fry. The technique produces fries that are beautifully crisp on the outside and a soft, fluffy inside.
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Category: SAVOR
Cuisine: American, Belgian, French
Course: Side Dish
Keyword: French Fries, Potatoes
Prep: 15 minutes
Cook: 25 minutes
Chill Time: 35 minutes
Total: 1 hour 15 minutes
Servings: 4 servings
Calories: 2094kcal
Author: TastyDaddy

Equipment

Ingredients

Instructions

Wash & Peel

  • Wash and peel potatoes, making sure to re-rinse each potato after peeling, drying each with a paper towel, and setting aside on butcher block for next step.

Cut

  • Using your chef's knife, cut potatoes into ¼" (6mm) batons.
  • Place cut batons into a bowl of lightly-salted water to prevent browning as you cut all the potatoes. Though the cut batons soak here, I veer from the traditional longer soak method and opt for blanching (see below).

Rinse

  • Carefully transfer cut batons into a strainer or colander and rinse thoroughly under running water for about 30 seconds.

Vinegar Blanch

  • Carefully transfer rinsed batons into a 6-quart stockpot and add 1 tbsp salt, 2 quarts water, and 2 tbsp white vinegar to the pot. Bring pot to a boil over high heat, immediately reducing heat to low once it reaches a boil. Cook for 10 minutes, then carefully transfer batons back into colander using a spider strainer or slotted spoon.
    • TIP: DO NOT dump stock pot into colander! Blanching has softened the batons and they will break.

Sheet-Pan Dry

  • Line two baking sheets with paper towels.
  • Carefully spread the batons evenly on lined baking sheets and leave to dry for at least 5 minutes.
  • Carefully lift paper towel with dried batons from baking sheet and place onn counter.
  • Re-line baking sheets with fresh paper towels.

Frying - Round One

  • Heat 1 quart canola (or peanut) oil to 400℉ in wok (or fry pan) over medium-high heat.
    • TIP: After 2-3 minutes of burner being on, place a toothpick in the oil. You know the oil is ready (hot enough) when bubbles form around the toothpick.
  • Using a spiderweb or slotted spoon, lower potato batons in small batches and cook for 1 minute, moving them around once or twice while they cook. Remove from oil and place cooked fries onto freshly-lined baking sheet.
    • TIP: DO NOT salt the fries when they come out of the oil during the first round of frying. Salt breaks down the fat in the oil and also reduces the smoking point, so if you salt them during this round, you will be adding tons of salt to the oil during round two of frying and your fries will not cook properly.
  • Repeat with small batches until all fries are cooked.

Chill

  • Place fries to chill in refrigerator to chill for a minimum of 30 minute
    • TIP: If you have to prep other parts of your meal, this is the perfect time to do it. Save Round Two of frying for the final step in your meal prep so your fries are piping hot when served.

Frying - Round Two

  • Line a large bowl with paper towels.
  • Reheat the canola (or peanut) oil to 400℉ in wok (or fry pan) over medium-high heat.
  • Fry half the fries for 4 minutes, moving them around once or twice, until golden and crispy, transferring cooked fried to the lined bowl.
  • Repeat with second half, then sprinkle with salt (or preferred seasoning). Gently toss to coat the fries with seasoning and serve!

Nutrition

Calories: 2094kcal | Carbohydrates: 0.2g | Protein: 0.02g | Fat: 237g | Saturated Fat: 17g | Polyunsaturated Fat: 66g | Monounsaturated Fat: 150g | Trans Fat: 1g | Sodium: 1744mg | Potassium: 5mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 0.01IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.03mg

Perfect Oven-Baked White Rice

tastydaddy

Light, fluffy white rice baked gently in the oven for perfectly cooked grains every time. This simple, reliable method removes the guesswork of stovetop rice and delivers consistent results with almost no effort.

Perfect Oven-Baked White Rice

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A simple side done right.

White rice might be one of the most widely served side dishes in the world. It appears alongside countless meals across cultures—not as the centerpiece of the plate, but as the quiet foundation that lets everything else shine.

When it’s cooked well, rice should be light, fluffy, and perfectly separated, ready to soak up sauces, gravies, and pan juices without turning heavy or sticky. Achieving that texture consistently doesn’t require complicated technique, but it does benefit from a few deliberate steps that focus on controlling starch, temperature, and even cooking.

Why rinsing the rice matters.

Long grain white rice naturally carries a layer of starch that coats the grains. That starch is what causes rice to clump together during cooking, which is ideal for certain dishes but not for a clean, fluffy side. Rinsing the rice until the water runs nearly clear removes that excess starch before cooking begins, allowing the grains to remain distinct rather than sticking together as they cook. Taking the extra minute to rinse the rice dramatically improves the finished texture and keeps the dish light instead of dense or gummy.

Starting with warm liquid.

Before the rice goes into the oven, the cooking liquid is warmed first. Bringing the water, butter, salt, and pepper to a gentle simmer melts the butter and ensures the seasoning dissolves evenly throughout the liquid. Starting with warm liquid also allows the rice to begin cooking immediately once it enters the oven, rather than forcing the oven to spend time bringing cold liquid up to temperature. This small adjustment helps the rice cook more evenly and consistently from the start.

Why the oven works so well.

Cooking rice in the oven creates steady, even heat around the pan, allowing the grains to absorb liquid gradually without scorching the bottom or cooking unevenly. Once the dish is covered and placed in the oven, the process becomes almost entirely hands-off.

After baking, the rice rests undisturbed before the foil is removed, allowing the remaining steam to gently finish cooking the grains. This short rest helps the rice settle into its final texture so it fluffs easily and remains tender without becoming sticky.

A side that adapts to almost anything.

One of the strengths of plain white rice is its flexibility. The base recipe is intentionally simple, allowing it to complement a wide range of cuisines and flavor profiles. The cooking liquid can be swapped for broth, spices can be added to match the dish it’s served with, and herbs or vegetables can be folded in at the end. Instead of competing with the main course, the rice acts as a balanced foundation that supports the rest of the meal and brings the plate together.

What I serve with it.

You’ll find the full method outlined below, from rinsing the rice to warming the cooking liquid and letting the oven handle the rest. The process is simple and largely hands-off—once everything is combined in the pan, steady heat and a short rest do most of the work. If you make it, let me know how it turns out—and what you decided to serve with it.

Perfect Oven-Baked White Rice

Light, fluffy white rice baked gently in the oven for perfectly cooked grains every time. This simple, reliable method removes the guesswork of stovetop rice and delivers consistent results with almost no effort.
Print Pin
Category: SAVOR
Cuisine: Southeast Asian
Course: Side Dish
Keyword: Baked, White Rice
Prep: 15 minutes
Cook: 40 minutes
Resting Time: 15 minutes
Total: 1 hour 10 minutes
Servings: 4 servings
Calories: 388kcal
Author: TastyDaddy

Equipment

Ingredients

Instructions

Rinsing & Soaking Rice

  • Using a 4-in-1 strainer, rinse 2 cups long grain white rice until nearly clear. This step removes excess starch that typically coats the grains, which would make the rice on the sticky/clumpy side when cooked.

Preparing Rice

  • Let the rice drain for 5 minutes while you move onto the next step.
  • Preheat oven to 375℉.
  • While the rice is straining and the oven is preheating, add 3 cups water (or substitute with chicken or vegetable broth for a more flavorful rice), 2 tbsp butter, 1 tsp salt, and ½ tsp ground black pepper to a sauce pan and bring to a simmer, stirring to make sure the butter is melted and salt is dissolved.
    • OPTIONAL SPICE & FLAVOR ADDITIONS: Because this is a pretty flavorless side, this recipe goes well with a diverse variety of cuisines and can also be tailored to fit the cuisine you are planning to pair with it by adding additional spices—from garlic, onion powder, cumin, turmeric, sazon, cardamon, cilantro, tarragon, etc—or other ingredients. Spices can be added into the broth mixture at this step; if you are adding solid ingredients like vegetables, I recommend adding them as the last step.
  • Pour drained rice into an 8" square baking dish and add warmed liquid mixture over the top, using a wooden spoon or spatula for a quick mix, and cover with foil.

Cooking Rice

  • Place pan in 375 ℉ preheated oven and cook undisturbed for 40 minutes.

Rest Time

  • After 40 minutes, remove from oven and let rest on trivet on counter for an additional 15 minutes undisturbed. DO NOT lift foil until the 15-minute rest time has passed.
  • Remove foil and fluff rice with wooden spoon or spatula.
  • Serve and enjoy.

Nutrition

Calories: 388kcal | Carbohydrates: 74g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 640mg | Potassium: 111mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 176IU | Calcium: 34mg | Iron: 1mg

Perfect Oven-Baked Coconut Rice

tastydaddy

Tender jasmine rice baked in coconut milk until perfectly fluffy and fragrant. This simple oven method creates consistently perfect coconut rice without the need to babysit a pot on the stove.

Perfect Oven-Baked Coconut Rice

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Baking versus stovetop.

Coconut rice is one of those deceptively simple dishes that can quietly make an entire meal better. When it’s done right, the grains are tender and fragrant, lightly sweet from the coconut milk, and fluffy enough to soak up whatever flavors surround it.

Most recipes cook coconut rice on the stovetop like traditional rice, but I’ve found that baking it produces a more reliable and consistent result. The oven provides steady, even heat, allowing the rice to absorb the coconut milk and water gradually without scorching the bottom or creating pockets of uneven texture. The result is rice that cooks gently and evenly—soft, aromatic, and perfectly separated.

Why rinsing and soaking matters.

Jasmine rice naturally carries a layer of starch that clings to the grains. That starch is what gives some rice dishes their stickiness, but with coconut rice it can quickly turn the dish heavy or clumpy. Rinsing the rice until the water runs nearly clear removes that excess starch and keeps the finished rice light and fluffy. I also like to soak the rice for about an hour before baking. That extra step allows the grains to hydrate evenly before they ever hit the heat, which helps them cook more uniformly in the oven. It’s a small bit of patience that pays off in texture.

Infusing the coconut flavor.

Rather than pouring the coconut milk mixrture over the rice cold, the liquid is warmed first. Bringing the coconut milk, water, and coconut palm sugar together in a saucepan allows the sugar to dissolve completely and ensures the flavor distributes evenly before it ever reaches the rice. Starting with warm liquid also helps the rice begin cooking immediately once it goes into the oven, rather than forcing the oven to spend extra time bringing the liquid up to temperature.

The coconut palm sugar adds just a hint of sweetness—enough to highlight the coconut without pushing the dish into dessert territory. Paired with a touch of salt, it creates the gentle balance coconut rice is known for: lightly sweet, lightly savory, and deeply aromatic. From there, the rice simply absorbs everything as it bakes.

A rice that adapts.

One of the things I love most about coconut rice is how easily it adapts to different cuisines. The base recipe stays beautifully simple, but it welcomes additional flavors depending on what you’re serving alongside it. Sometimes that means lime and cilantro for a brighter finish. Other times it might be ginger, lemongrass, pandan, or kaffir lime leaves to lean into Southeast Asian flavors. The coconut base is flexible enough to support all of those directions without losing its character. At its core, though, the goal is always the same: fluffy jasmine rice infused with coconut, balanced with just enough sweetness and salt to make every bite feel intentional.

What I serve with it.

You’ll find the full method outlined below, from rinsing and soaking the rice to warming the coconut base and letting the oven do the rest. The process is simple and largely hands-off—precision and patience matter more than complexity. If you make it, let me know how it turns out—and what you decided to pair it with.

Perfect Oven-Baked Coconut Rice

Tender jasmine rice baked in coconut milk until perfectly fluffy and fragrant. This simple oven method creates consistently perfect coconut rice without the need to babysit a pot on the stove.
Print Pin
Category: SAVOR
Cuisine: Asian, Thai
Course: Side Dish
Keyword: Coconut Milk, Jasmine Rice
Prep: 1 hour 15 minutes
Cook: 40 minutes
Resting Time: 15 minutes
Total: 2 hours 10 minutes
Servings: 4 servings
Calories: 546kcal
Author: TastyDaddy

Equipment

Ingredients

Instructions

Rinsing & Soaking Rice

  • Using a 4-in-1 strainer, rinse 2 cups jasmine rice until nearly clear. This step removes excess starch that typically coats the grains, which would make the rice on the sticky/clumpy side when cooked with the coconut milk.
  • Once rinsed, soak rice for 1 hour.

Preparing Rice

  • Once the rice has soaked for an hour, strain; let continue to drain for 5 minutes while you move onto the next step.
  • Preheat oven to 400℉.
  • While the rice is straining and the oven is preheating, add 14 oz coconut milk, 8 oz water, and 4 tsp coconut sugar to a sauce pan and bring to a simmer, stirring to make sure the coconut sugar is dissolved.
    • OPTIONAL SPICE & FLAVOR ADDITIONS: This coconut rice recipe goes well with a diverse variety of cuisines and can also be tailored to fit the cuisine you are planning to pair with it by adding additional spices or ingredients—from ginger, garlic, cumin, curry, lemongrass, cilantro, pandam, or kaffir lime leaves. Some variations have you add ingredients in this step, while others have you add them at the end. See Recipe Notes below.
  • Pour drained rice into an 8" square baking dish and add warmed liquid mixture over the top, using a wooden spoon or spatula for a quick mix, and cover with foil.

Cooking Rice

  • Place pan in 400 ℉ preheated oven and cook undisturbed for 40 minutes.

Rest Time

  • After 40 minutes, remove from oven and let rest on trivet on counter for an additional 15 minutes undisturbed. DO NOT lift foil until the 15-minute rest time has passed.
  • Remove foil and fluff rice with wooden spoon or spatula.
    • OPTIONAL SPICE & FLAVOR ADDITIONS: Some variations in the Recipe Notes below have you add additional ingredients here.
  • Serve and enjoy.

Notes

  • Coconut Lime Rice: stir in the juice and zest of one lime once rice is fully cooked and fluffed. Pairs well with the following cuisines:
    • Southeast Asian (Thai, Malaysian)
    • Polynesian (Hawai'ian)
    • Carribbean (Jamaican Jerk)
    • Mexican
  • Cilantro Lime Coconut Rice: stir in the juice and zest of one lime and ½ cup loosely-packed cilantro once rice is fully cooked and fluffed. Pairs well with the following cuisines:
    • Thai
    • Carribbean (Jamaican Jerk)
    • Mexican
  • Thai Coconut Rice: season the coconut milk mixture with ⅛ tsp turmeric, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp ground ginger. Before covering with foil, add two Pandam leaves (tied in a knot) -OR- 2-3 kaffir lime leaves submerged in the liquid. I've also substituted the Pandam or kaffir leaves with 1 tbsp of lemongrass paste because I had it on hand, and it worked beautifully. Pairs well with the following cuisines:
    • Southeast Asian (Thai, Malaysian, Indian)
    • North Asian (Korean)
    • Carribbean
  • Coconut Ginger Rice: season the coconut milk mixture with 2 tsp ground ginger (or ginger paste). Pairs well with the following cuisines:
    • Southeast Asian (Thai, Malaysian, Indian)
    • North Asian (Korean)
    • Carribbean
    • Chifa (aka Chinese-Peruvian Fusion)

Nutrition

Calories: 546kcal | Carbohydrates: 80g | Protein: 9g | Fat: 22g | Saturated Fat: 19g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 319mg | Potassium: 325mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 46mg | Iron: 4mg

Gruyère Pommes de Terre Au Gratin

tastydaddy

Thinly sliced potatoes layered vertically and baked in a rich cream infusion with nutty Gruyère until bubbling and golden. Crisp edges, tender centers, and a deeply savory finish make this French-inspired classic equal parts elegant and indulgent. Structured in presentation, layered in flavor, and unapologetically rich.

Gruyère Pommes de Terre Au Gratin

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Structured intentionally.

There’s something about Potatoes Au Gratin that feels timeless. It isn’t flashy. It isn’t complicated. But when done correctly, it commands the table. This version leans into technique and presentation just as much as flavor. Thinly sliced potatoes are arranged vertically—like a ratatouille—allowing the sauce and Gruyère to weave through every layer. The result isn’t just creamy; it’s structured, defined, and intentional.

Why Gruyère matters.

If you’re making a true gratin, the cheese shouldn’t just melt—it should contribute character.

Gruyère is nutty, slightly sweet, and complex without overpowering the dish. It melts seamlessly into the sauce while still browning beautifully on top. Those caramelized ridges are where the depth lives—and Gruyère delivers that every time, especially coupled with Parmesan, like this recipe calls for in addition.

All about the Roux.

This gratin begins with butter and seasoned flour cooked briefly before being whisked with milk or half-and-half. Milk keeps it classic. Half-and-half leans more indulgent. Either way, the roux is what makes the texture intentional.

Starting with a roux gives the sauce body from the beginning. It creates a creamier, thicker consistency that coats each slice evenly and bakes into something structured rather than loose. The result is a gratin that slices cleanly and holds its shape without sacrificing silkiness.

Mandoline or Knife? Both Work.

I recommend using a mandoline because it allows you to set a consistent thickness—and consistency matters in a dish like this. Even slices cook evenly. They absorb the sauce at the same rate. They soften without turning mushy.

But if you’re confident with a chef’s knife, use it. A steady hand and a sharp blade will give you just as beautiful a result. The key is thin, uniform slices—not the tool itself. Technique matters more than equipment.

The Finish.

As it bakes, the sauce tightens and the Gruyère bubbles into golden ridges across the surface. The top should be deeply caramelized— not pale, not scorched—just structured and bubbling. Let it rest before serving. The layers settle. That’s when you know the technique worked.

What I serve with it.

You’ll find the full method outlined below, from preparing the roux to arranging the potatoes for that vertical finish. The process is straightforward—precision matters more than complexity. If you make it, let me know how it holds its structure—and what you paired it with.

Gruyère Pommes de Terre Au Gratin

Thinly sliced potatoes layered vertically and baked in a rich cream infusion with nutty Gruyère until bubbling and golden. Crisp edges, tender centers, and a deeply savory finish make this French-inspired classic equal parts elegant and indulgent. Structured in presentation, layered in flavor, and unapologetically rich.
Print Pin
Category: SAVOR
Cuisine: French
Course: Side Dish
Keyword: Au Gratin, Cheese, Gruyère, Potatoes, Roasted
Prep: 30 minutes
Cook: 1 hour 20 minutes
Resting Time: 10 minutes
Total: 2 hours
Servings: 6 servings
Calories: 352kcal
Author: TastyDaddy

Equipment

Ingredients

Potatoes

Sauce

Instructions

Potatoes

  • Wash and peel potatoes, making sure to re-rinse each potato after peeling, drying each with a paper towel.
  • Pre-heat oven to 400℉
  • Using a kitchen mandoline, slice each potato into ⅛" or 3mm slices. Once all the potatoes are sliced, use paper towel to soak up excess water from slices, and place in a mixing bowl.
  • Sprinkle 1 tsp salt, ½ tsp pepper, 1 tsp onion powder, ½ tsp thyme onto potato slices and mix in bowl until all the slices are coated with the seasoning blend.

Sauce

  • In a medium sauce pan, melt 4 tbsp butter on medium heat.
  • Once butter is melted, add 4 tbsp flour, ½ tsp garlic powder, ½ tsp paprika and whisk until combined; heat until mixture has a nice golden color.
  • Add 2 cups milk (or half and half) and whisk until the milk, butter, and flour are nice and creamy smooth (no clumps); bring the sauce to a simmer.
  • Constantly stirring, continue to cook for about 10 minutes or until sauce thickens and coats the whisk; remove from heat.
  • Add 1½ cups of the grated Gruyère and ¼ cup of the grated Parmesan, folding it into the sauce until melted and thoroughly incorporated.

Assembly

  • Grease casserole dish and load in potato slices standing vertically in about three rows (much how you would arrange the veggies in a ratatouille); be sure not to pack the slices too tightly, as you want the sauce to be able to work its way between the slices as it cooks.
  • Pour half the sauce over the potatoes, taking a fork to ensure the sauce works its way between the slices; top with remaining sauce, spreading evenly and making sure the potatoes are completely covered.
  • Top with remaining ½ cup Gruyère and ¼ cup Parmesan cheeses, spreading evenly.
  • Cover with lid (or foil if dish doesn't have a lid) and bake for 45 minutes.
  • Uncover and continue baking for another 35 minutes or until the potatoes are tender (when fork is inserted) and the cheese has a golden brown color.
  • Remove from oven and let rest on the counter for about 10 minutes before serving. This gives the sauce time to cool and bind.

Nutrition

Calories: 352kcal | Carbohydrates: 9g | Protein: 20g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 84mg | Sodium: 868mg | Potassium: 190mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 938IU | Vitamin C: 1mg | Calcium: 650mg | Iron: 0.5mg