Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
296
Calories
5g
Protein
14g
Fat
41g
Carbs
What these numbers assume — 7 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 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| 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
- =
- 2 lb Peruvian purple potatoes scrubbed
- 1/2 cup extra-virgin olive oil
- 1 tbl Mexican oregano
- 1 tbl minced garlic
- Salt to taste
- Freshly-ground black pepper to taste
- 1 tbl cilantro
- =
Directions
1
Halve the potatoes and place them in a bowl.
2
Mix olive oil, oregano, garlic, salt, and pepper.
3
Drain potatoes well and add them to the oil mixture.
4
Toss with olive oil mixture.
5
Spread the potatoes on a sheet pan.
6
Roast for 30 minutes .
7
Sprinkle with cilantro and serve.
Recipe sourced from
fandom