Photo: Lars Blankers
Roasted Rosemary Potatoes
8 ingredients
8 servings
openrecipes
Parcooking in vinegar water helps set the starches so the potatoes get crisp, rather than floury, when roasted with rosemary.
Estimated Nutrition (whole recipe, rough)
322
Calories
5g
Protein
14g
Fat
41g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 distilled white vinegar
- 1/4 kosher salt plus more
- 3 waxy potatoes (such as Yukon Gold; about 5), peeled, cut into 3/4-inch wedges
- 4 garlic cloves, smashed
- 6 small sprigs rosemary
- 1/4 dry white wine
- 2 olive oil
- Freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bonappetit ·
Recipe sourced from
openrecipes