Potato from Puerto Rican style stuffed pot roast, with gravy
Common food
Photo: Wikipedia
This is a tender, slow-cooked potato that has absorbed the savory, herb-infused juices of a Puerto Rican-style pot roast. Its texture is soft and yielding, offering a mild, earthy flavor that perfectly balances the rich, meaty gravy it's served with. Nutritionally, it's a light, high-fiber carbohydrate source that provides satisfying energy without excessive calories or fat.
Calorie split: 13% protein · 76% carbs · 11% fat
↓ Full nutrition💚 Why it's loved
People love it for its comforting, homestyle appeal and its ability to soak up the complex, savory flavors of the pot roast gravy. It's a beloved staple in Puerto Rican cuisine, representing hearty, communal family meals.
⚠️ Watch-outs & how to enjoy it better
As a starchy vegetable, it can cause blood-sugar spikes if eaten in large portions without protein or fat. To counteract this, pair it with the pot roast meat or add a side of avocado. The gravy it's served with can be high in sodium, so rinsing the potato slightly or controlling gravy portion is advisable.
Key benefits
- Excellent source of dietary fiber for digestive health
- Low in fat and calories, suitable for weight management
- Provides complex carbohydrates for sustained energy
- Contains essential vitamins like B6 and potassium
- Acts as a flavorful, nutrient-absorbing vehicle for the dish's sauce
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
In Puerto Rican cuisine, potatoes are often added to stews and roasts not just as a filler, but as a key ingredient that thickens the sauce and mingles with the sofrito base, becoming a flavor powerhouse in its own right.
Full nutrition (USDA data · scales with serving)
| Water | 81.1 g |
| Energy | 74.0 kcal |
| Protein | 2.5 g |
| Total lipid (fat) | 0.93 g |
| Carbohydrate, by difference | 14.4 g |
| Fiber, total dietary | 1.3 g |
| Total Sugars | 0.64 g |
| Calcium, Ca | 7.0 mg |
| Iron, Fe | 0.45 mg |
| Magnesium, Mg | 13.0 mg |
| Phosphorus, P | 36.0 mg |
| Potassium, K | 238 mg |
| Sodium, Na | 235 mg |
| Zinc, Zn | 0.54 mg |
| Copper, Cu | 0.14 mg |
| Selenium, Se | 0.60 ug |
| Vitamin C, total ascorbic acid | 4.7 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.03 mg |
| Niacin | 1.1 mg |
| Vitamin B-6 | 0.17 mg |
| Folate, total | 6.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 6.0 ug |
| Folate, DFE | 6.0 ug |
| Choline, total | 10.7 mg |
| Vitamin B-12 | 0.04 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 6.0 ug |
| Vitamin E (alpha-tocopherol) | 0.01 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 1.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.44 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.01 g |
| SFA 14:0 | 0.03 g |
| SFA 16:0 | 0.23 g |
| SFA 18:0 | 0.17 g |
| Fatty acids, total monounsaturated | 0.35 g |
| MUFA 16:1 | 0.04 g |
| MUFA 18:1 | 0.31 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.06 g |
| PUFA 18:2 | 0.05 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 1.0 mg |
FAQ
How is this different from a regular boiled potato?
The key difference is the cooking method and flavor infusion. It's slow-cooked in the pot roast, allowing it to absorb the savory meat juices, herbs, and spices, resulting in a much richer, more complex flavor profile than a simply boiled potato.
Is the gravy typically made from the pot roast drippings?
Yes, in traditional preparations, the gravy is made from the flavorful drippings, rendered fat, and juices left in the pot after the roast is cooked, often thickened slightly and seasoned further.
Can I use this potato preparation in other dishes?
Absolutely. The tender, flavor-infused potato can be mashed for a quick side, added to soups, or even used in a hearty breakfast hash.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.74 kcal/g · 13% calories from protein · 1.3 g fiber · 0.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.99 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.