yummy roasted potatoes
In a medium pot, ring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 mins; drain. Place a folded dish towel on a work surace and place potato inside. Gently smash potato so that it is flattened but still in one piece (edges with split). Repeat with remaining potatoes. Preheat oven to 450 degrees. Brush a rimed baking sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, about 35 min, flipping them halfway through. Remove from oven, toss with vinegar and season with sea salt.
you can use pre baked left over pots for this. You can also spray with spray oil rather than brush with oil.
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Serving Size: 1 Serving (767g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 251 | ||
Calories from Fat: 243 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27g | 36 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 19.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 158.6mg | 5 % | |
Potassium 43.8mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 0g | 0 % | |
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: 251
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