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Suggest a better description1) peel and cut potatoes, cover in saucepan in stock until submerged. Bring to boil.
2) boil for 10 mins (until fork tender).
3) drain, keeping sauce for gravy.
4) dry in fridge, uncovered.
5) mix oil with garlic, herbs and sautee for 30 mins
6) mix 1/3rd of infused oil with dried potatoes, with some salt.
7) heat remaining oil then add coated potatoes.
8) roast at 220*C for 50 mins
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1949g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1173 | ||
Calories from Fat: 109 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.1g | 16 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 26.9mg | 8 % | |
Sodium 1350.5mg | 47 % | |
Potassium 5367.3mg | 141 % | |
Total Carbohydrate 224.2g | 66 % | |
Dietary Fiber 23.6g | 94 % | |
Sugars, other 200.5g | ||
Protein 46.1g | 66 % | |
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: 1173
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