Roasted Potatoes with Rosemary

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Roasted Potatoes with Rosemary
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Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
354
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie354 cal.(17 %)
Protein7 g(7 %)
Fat7 g(6 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage10.3 g(34 %)
Vitamin A0.8 mg(100 %)
Vitamin D0 μg(0 %)
Vitamin E3.8 mg(32 %)
Vitamin K11.8 μg(20 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.7 mg(50 %)
Folate85 μg(28 %)
Pantothenic acid1.3 mg(22 %)
Biotin4.8 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C59 mg(62 %)
Potassium1,471 mg(37 %)
Calcium55 mg(6 %)
Magnesium84 mg(28 %)
Iron3 mg(20 %)
Iodine8 μg(4 %)
Zinc1.4 mg(18 %)
Saturated fatty acids0.8 g
Uric acid42 mg
Cholesterol0 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
800 grams festkochende potatoes
salt
300 grams Chestnuts
2 carrots
2 sprigs rosemary
2 Tbsps vegetable oil
Sea salt
peppers
How healthy are the main ingredients?
potatoChestnutrosemarysaltcarrot

Preparation steps

1.

Rinse the potatoes and cook for 20-25 minutes in boiling salted water. Preheat the oven to 250°C (approximately 475°F). Cut the chestnuts crosswise and cook in the preheated oven until the shell cracks and the chestnuts are tender (about 20 minutes).

2.

Remove, let cool slightly and remove the shell and skin. Peel the carrot and peel with a peeler into thin strips. Drain potatoes, rinse with cold water, peel and cut into quarters.

3.

Rinse the rosemary, shake dry and strip the needles. In a pan, heat the oil and saute the potatoes for about 5 minutes. Add the chestnuts, carrot strips and rosemary and saute for another 5 minutes. Season with salt and pepper. Place in bowl and serve.