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Suggest a better descriptionPreheat oven to 220 (200 fan)
1. Boil whole potatoes for 30 mins, until potatoes are soft and knife goes to the heart with ease. The skins will split a little
2. Drain and tip into unoiled roasting tin.
3. Use a big spoon to press down on each potato to crush it slightly.
4. Pour oil over.
5. Sprinkle salt flakes.
6. Put in oven. After 10 mins, turn oven down to 200 (180 fan).
7. Cooke for another hour. Don't poke or baste or shake or touch them.
8. Can sit for another 30 mins at 180 (160 fan)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 84 | ||
Calories from Fat: 84 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.2mg | 0 % | |
Potassium 0.1mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
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: 84
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