Try this Spanish Roasted Potato Salad recipe, or contribute your own.
Suggest a better description400(F) degree oven
Cut potatoes in half and put in bowl with 2 T oil,3/4 t salt,, and pepper. Mix to coat and spread on cookie sheet.
Bake 40 minutes turning twice.
Combine 1/2 t salt, 1T oil,garlic, mayo, lemon juice and mustard. Mix and pour over cooled potatoes.
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 169 | ||
Calories from Fat: 69 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 5.3mg | 2 % | |
Sodium 1258.3mg | 43 % | |
Potassium 510.5mg | 13 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 20.2g | ||
Protein 2.8g | 4 % | |
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: 169
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