Bacon and Rosemary Potatoes

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Bacon and Rosemary Potatoes
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
1099
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,099 cal.(52 %)
Protein14 g(14 %)
Fat74 g(64 %)
Carbohydrates94 g(63 %)
Sugar added0 g(0 %)
Roughage7.5 g(25 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E7.2 mg(60 %)
Vitamin K13.5 μg(23 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.1 mg(9 %)
Niacin11.3 mg(94 %)
Vitamin B₆1 mg(71 %)
Folate90 μg(30 %)
Pantothenic acid2.4 mg(40 %)
Biotin2.4 μg(5 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C113 mg(119 %)
Potassium2,335 mg(58 %)
Calcium67 mg(7 %)
Magnesium135 mg(45 %)
Iron5.7 mg(38 %)
Iodine21 μg(11 %)
Zinc2.8 mg(35 %)
Saturated fatty acids31.2 g
Uric acid102 mg
Cholesterol63 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
24 small, waxy potatoes
salt
1 handful rosemary
50 grams butter
salt
freshly ground peppers
24 slices Bacon
vegetable oil (for sheet pan)
How healthy are the main ingredients?
rosemarypotatosalt

Preparation steps

1.

Scrub potatoes thoroughly and cook in salted boiling water until tender, 15-20 minutes. Drain and let cool.

2.

Preheat oven to 200°C (400°F).

3.

ay

Rinse rosemary, shake dry and strip needles from stems. Cut butter into small pieces. Halve potatoes and place a piece of rosemary and a pat of butter on each half. Season with salt and pepper, seal with a second potato half and wrap with each with a slice of bacon. Place potatoes, seam sides down, on a baking sheet brushed with oil. Bake about 15 minutes.