A great side for roasted chicken
Preheat oven to 450 Degrees
In a large pot, bring potatos to a boil in salted water, reduce heat and simmer until just tender, about 15 minutes.
Drain and transfer to a baking sheet.
Let cool for 5 minutes, then lightly crush each potato with the heel of your hand.
Drizzle with olive oil and season with Kosher salt.
Roast for 35 minutes, turning once until brown and crisp.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 153 | ||
Calories from Fat: 24 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 10.3mg | 0 % | |
Potassium 716.1mg | 19 % | |
Total Carbohydrate 29.7g | 9 % | |
Dietary Fiber 3.7g | 15 % | |
Sugars, other 26g | ||
Protein 3.4g | 5 % | |
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: 153
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