Photo: Lars Blankers
Rosemary Roasted Potatoes
6 ingredients
15 min + 1 hr
4
openrecipes
Slow-roasted rosemary and olive oil potatoes.
Estimated Nutrition (whole recipe, rough)
294
Calories
5g
Protein
14g
Fat
40g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| 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
- 4 whole Medium Russet Potatoes
- 2 Tablespoons Rosemary Leaves (fresh Is Best But Dried Works Just Fine)...
- 1 teaspoon Garlic Powder
- 2 teaspoons Salt
- 2 teaspoons Black Pepper
- ½ cups Extra Virgin Olive Oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes