Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
398
Calories
5g
Protein
25g
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 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1¼ tsp dried oregano
- 1 tsp salt
- ½ tsp garlic powder
- ¼ tsp pepper
- 2 pounds potatoes, peeled, cut into 1 inch cubes
- 1 tablespoon chopped fresh parsley
Directions
1
Preheat oven to 375°F.
2
In a roasting pan melt butter in oven.
3
Remove from oven; stir in oil, oregano, salt, garlic, pepper and potatoes until combined.
4
Roast, turning occasionally, until potatoes are tender, about 45 minutes.
5
Transfer to a serving bowl and toss with parsley.
6
Category:Cathy's Recipes
7
Category:Potato Recipes
Recipe sourced from
fandom