This recipe can also be used for roast vegetables and is easy to make for a large number of people.
Preheat the oven to 250 degrees Celsius.
Scrub or peel the potatoes.
Cut potatoes length wise, then lengthwise in quarters, then eighths.
Place potatoes into bowl.
Add rosemary and other herbs of choice into bowl.
Drizzle olive oil over the top and mix ingredients until bowl into all potatoes are coated.
Place onto a baking tray lined with baking paper (or greased).
Bake for 30-45 minutes or until golden brown.
Serve with sweet chilli mayo.
Other vegetables such as pumpkin, kumara and carrot can be used as well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (554g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 428 | ||
Calories from Fat: 5 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 33.4mg | 1 % | |
Potassium 2334.5mg | 61 % | |
Total Carbohydrate 96.8g | 28 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 84.6g | ||
Protein 11.2g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 428
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