Herby Potatoes
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Calories:
71
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 71 cal. | (3 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 4.1 μg | (7 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 1 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 17 mg | (0 %) | ||
| Calcium | 6 mg | (1 %) | ||
| Magnesium | 2 mg | (1 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ½ cups low-starch Red pepper flakes
- 3 Tbsps extra virgin olive oil
- salt
- peppers
- 2 cloves garlic cloves
- 2 Tbsps fresh rosemary (chopped)
Preparation steps
1.
Preheat the oven to 220 degrees C. Scrub and halve or quarter the potatoes, Put the potatoes and oil into a bowl and toss until the potatoes are coated in oil. Season well with salt and pepper and toss again. Place the potatoes cut side down in a single layer in a shallow roasting tin. Cover tightly with aluminium foil and cook in the preheated oven for 20 minutes. Remove the foil and roast until the side of the potato touching the roasting tin is crusty and golden brown, about 15 minutes more. Remove the roasting tin from the oven and carefully turn the potatoes using a metal spatula. Return the tin to the oven and roast until the side of the potato now touching the tin is golden brown, 5 to 10 minutes more.
2.
While the potatoes are roasting, mix 2 minced cloves of garlic with 1/4 teaspoon salt and work to a paste. Put the garlic paste into a large bowl and set aside. During the last 3 minutes of roasting time, sprinkle 2 tbsp of chopped rosemary leaves over the potatoes.
3.
Then immediately transfer the cooked potatoes to the bowl containing the garlic paste, toss, and serve warm.
