Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
335
Calories
6g
Protein
14g
Fat
49g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Rosemary | 1 tsp dried (1.2g) | 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
- =
- 8 medium organic potatoes
- 6 large organic shallots or small yellow onions, peeled and sliced
- 3 large cloves galric, slivered
- 2 to 3 tbsp Spectrum organic extra-virgin olive oil
- salt
- 1/3 to 1/2 cup fresh rosemary leaves, stripped from stems
- =
Directions
1
Preheat oven to 350 degrees.
2
Wash and cut the potatoes into quarters.
3
Place in a large, glass baking dish.
4
Sprinkle with the shallots and garlic and toss with the olive oil until well-coated.
5
Sprinkle with salt and rosemary, tossing again lightly to combine.
6
Bake for 50 to 60 minutes until potoates are browned.
7
To have all sides browned, stir once during cooking.
Recipe sourced from
fandom