crackling and textured on the outside, tender inside
Preheat oven to 425. Working in 2 batches, cook potatoes in a large pot of boiling salted water for 3 minutes. Use a slotted spoon, transfer to rimmed baking sheet. When cool enough to handle, firmly scrape the tines of a fork up and down potatoes, creating a rough grooved surface.
Pour oil onto another rimmed baking sheet; bake (to heat oil) for 5 min. Add potatoes; turn to coat. Season with 1 tbs salt. Roast, turning 3 times during cooking and occasionally baste with oil till browned and tender, 60-70 min.
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Serving Size: 1 Serving (685g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 524 | ||
Calories from Fat: 6 (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 0g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1784.9mg | 62 % | |
Potassium 2864.8mg | 75 % | |
Total Carbohydrate 118.9g | 35 % | |
Dietary Fiber 15g | 60 % | |
Sugars, other 103.9g | ||
Protein 13.7g | 20 % | |
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: 524
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