Grilled Potatoes with Rosemary and Salad
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Grilled potatoes with rosemary and salad - Crispy potatoes with crisp lettuce - a winning combination!
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
370
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,336 mg | (33 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 potatoes (1.2 kg or approximately 2.5 pounds)
- salt
- 3 Tbsps olive oil
- 1 small Iceberg lettuce
- 1 Red onion
- 2 Tomatoes
- 3 Tbsps Canola oil
- 4 Tbsps White vinegar
- peppers
- 1 bunch rosemary
- coarse Sea salt
Preparation steps
1.
Rinse potatoes and boil for about 25 minutes in salted water. Drain, cool, halve and brush with olive oil.
2.
While potatoes are cooking, rinse lettuce leaves, pat dry well and tear into bite-sized pieces.
3.
Peel onion and slice into thin rings. Rinse and slice tomatoes. Mix with onion and lettuce.
4.
Whisk oil, vinegar, salt and pepper together. Toss with salad.
5.
Rinse rosemary, shake dry and finely chop leaves.
6.
Combine rosemary with sea salt and pepper and firmly press the cut surface of the potatoes in the mixture. Grill on both sides for about 6 minutes.
7.
Place potatoes with rosemary on 4 plates. Serve with salad.
