Roasted Potatoes with Herbs
(1 vote)
(1 vote)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
372
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 794 mg | (20 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- salt
- 1 sprig rosemary
- 1 garlic clove
- 1 shallot
- 6 Tbsps olive oil
- vegetable oil (for the pan)
- mixed Fresh herbs (for garnish)
- 1 Tbsp lemon juice (for drizzling)
Preparation steps
1.
Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again.
2.
Meanwhile preheat the oven broiler.
3.
Rinse rosemary, shake dry, remove needles from stems and finely chop. Peel garlic and shallot, finely chop and mix in a bowl with rosemary, oil, salt and pepper.
4.
Cut potatoes in half, mix with herbed oil, place cut side down on an oiled grill pan and cook for 3-4 minutes. Turn potatoes over and cook for another 3-4 minutes. Sprinkle potatoes with remaining marinade.
5.
Arrange potatoes with fresh herbs on a plate, sprinkle with lemon juice and serve immediately.
