Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
300
Calories
5g
Protein
14g
Fat
42g
Carbs
What these numbers assume — 8 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 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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 ½ pounds red-skinned potatoes , halved
- 3 tbsp olive oil
- 3 bay leaves
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 1 tbsp minced garlic
Directions
1
Put potatoes and bay leaves in a large Dutch oven . Put enough water to cover and bring to a rolling boil . Cook for 15 minutes or until tender.
2
Drain and shock. Drain again and discard bay leaves. Pat dry with paper towels .
3
Whisk together oil and remaining ingredients. Add potatoes and toss to coat.
4
Bake in a 425°F oven for 10 minutes or until lightly to deeply brown. Serve.
Recipe sourced from
wikibooks