Portuguese Roasted Potatoes

1. Preheat oven to 375 degrees F.

2. Pour water into a roasting pan.

3. Add vinegar.

4. Sprinkle paprika and sugar over the water and mix, removing the lumps.

5. Add salt, pepper, onion, tomato, parsley, potatoes, and sliced sausage. Mix well.

6. Bake UNCOVERED at 375 1 1/2 - 2 hours. Stir once after 1 hour.

7. The potatoes will have a nice red color when they are done.

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Nutrient	Quantity
Total fats	145.4193 g
Protein	70.1906 g
Carbohydrates	30.8477 g
Energy	1705.1585 kCal
Fatty acids, total saturated 18:3 undifferentiated	1.969 g
Water	1155.8846 g
Aspartic acid	6.3377 g
Calcium, Ca	266.3017 mg
Lutein + zeaxanthin	4753.716 g
Fiber, total dietary	11.4255 g
Fatty acids, total saturated 22:0	0.0096 g
Carotene, beta	6751.774 g
Niacin	18.1037 mg
Vitamin A, RAE	628.749 g
Arginine	4.0743 g
Riboflavin	1.0711 mg
Tocopherol, beta	0.0896 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1029 g
Fatty acids, total saturated 20:1	0.0047 g
Glutamic acid	10.3071 g
Sodium, Na	3363.2422 mg
Fatty acids, total saturated 16:1 undifferentiated	6.7806 g
Total lipid (fat)	145.4193 g
Manganese, Mn	1.709 mg
Fructose	3.8781 g
Proline	3.6276 g
Fatty acids, total saturated 16:0	30.5009 g
Fatty acids, total saturated 8:0	0.007 g
Sucrose	4.7293 g
Choline, total	24.9389 mg
Sugars, total	11.5998 g
Serine	2.7192 g
Fatty acids, total saturated 10:0	0.3654 g
Fatty acids, total saturated 18:0	17.9365 g
Vitamin B-6	1.9736 mg
Selenium, Se	114.1257 g
Ash	15.8528 g
Fatty acids, total saturated 18:1 undifferentiated	58.7909 g
Pantothenic acid	3.1294 mg
Phenylalanine	2.3844 g
Copper, Cu	0.7778 mg
Betaine	2.2445 mg
Thiamin	2.7283 mg
Methionine	1.6325 g
Iron, Fe	11.6843 mg
Carbohydrate, by difference	30.8477 g
Phosphorus, P	771.7819 mg
Folate, total	92.0844 g
Tocopherol, gamma	1.4536 mg
Lycopene	4684.24 g
Alanine	3.8641 g
Cholesterol	344.7306 mg
Valine	2.8377 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0105 g
Fatty acids, total saturated 18:2 undifferentiated	18.1188 g
Glycine	4.1642 g
Carotene, alpha	306.028 g
Glucose (dextrose)	2.8281 g
Fatty acids, total saturated 14:0	2.5782 g
Zinc, Zn	9.5264 mg
Isoleucine	2.5466 g
Tocopherol, delta	0.051 mg
Fatty acids, total saturated 12:0	0.2925 g
Fatty acids, total polyunsaturated	20.0982 g
Fatty acids, total saturated 14:1	0.0011 g
Tocotrienol, gamma	0.0184 mg
Leucine	4.6628 g
Tocotrienol, alpha	0.8826 mg
Vitamin A, IU	12561.955 IU
Folate, DFE	92.0844 g
Tryptophan	0.5514 g
Vitamin C, total ascorbic acid	49.5005 mg
Phytosterols	55.358 mg
Galactose	0.0492 g
Fatty acids, total polyunsaturated 18:1 c	0.3716 g
Fatty acids, total saturated 20:0	0.0096 g
Fatty acids, total saturated 6:0	0.0008 g
Tyrosine	2.0099 g
Vitamin B-12	4.1277 g
Vitamin K (phylloquinone)	229.0145 g
Fatty acids, total saturated	51.7185 g
Histidine	1.9588 g
Fatty acids, total monounsaturated	65.532 g
Threonine	2.7335 g
Folate, food	92.0844 g
Cryptoxanthin, beta	1263.669 g
Vitamin E (alpha-tocopherol)	7.0765 mg
Magnesium, Mg	152.838 mg
Lysine	5.1397 g
Potassium, K	2211.8631 mg
Cystine	0.7276 g
Fluoride, F	6.5458 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	1 teaspoon	18.354	4.5908	0
Salt	1 teaspoon	0	0	0
Paprika	3 tablespoons	57.528	11.014	2.6296
Tomato	1	32.76	7.0798	0.364
Parsley	3 tablespoons	4.104	0.7216	0.0901
Water	3 cups	0	0	0
Pepper	1 tablespoon	17.319	4.4126	0.2249
red wine vinegar	2 tablespoons	5.662	0.0805	0
sausage	1	1569.4315	2.9484	142.1107
spanish onion	1	0	0	0
baking potato	4	0	0	0