Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
301
Calories
5g
Protein
14g
Fat
42g
Carbs
What these numbers assume — 9 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 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 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 pound (450 g ) each Russet potatoes and redskin potatoes, cut into 2- inch (5 cm ) cubes
- 1 tbsp salt
- 1 tbsp freshly ground black pepper
- ½ cup olive oil
- 1 ½ tsp each dried parsley , rosemary , thyme , basil and oregano
Directions
1
Heat a large pot of water to a boil. Add potatoes and cook for 10 minutes. Shock in a bowl of ice water.
2
Drain and refrigerate for 1 hour.
3
Combine remaining ingredients. Add potatoes and toss to coat.
4
Spread out in one even layer on your largest baking pan . Roast at 450°F (230°C) for 20 minutes, stirring halfway.
5
Serve warm.
Recipe sourced from
wikibooks