Herby Golden Potatoes
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
388
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.6 g | (39 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,601 mg | (40 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 ½ cups waxy potatoes
- 1 ½ cups Chestnuts
- 2 Tbsps vegetable oil
- 2 carrots (finely grated)
- 2 sprigs rosemary (needles removed)
Preparation steps
1.
Cook the potatoes in boiling salted water for 20-25 min.
2.
Heat the oven to 250°C (230°C in a fan oven), 475°F, gas 9.
3.
Cut crosses into the chestnuts and roast them in the oven until the shells burst and the nuts are cooked (approx. 20 min). Remove from the oven, leave to cool slightly and then remove the shelves and the skin.
4.
Drain the potatoes and rinse with cold water. Peel and cut into quarters. Heat the oil in a pan and fry the potatoes for 5 min turning occasionally. Add the chestnuts, carrots and the rosemary and fry for another 5 min. Season with salt and ground black pepper and serving bowls.
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