1. Boil or steam potatoes. If steaming you can add the rosemary now.
2. Put the potatoes, rosemary, and half of the veggie stock into a glass dish. Mix thoroughly.
3. Broil until browned and crunchy
4. Mix the roasted garlic with the potatoes and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (103g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 7 (7%)|
|Amt Per Serving||% DV|
|Total Fat 0.8g||1 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 1.3mg||0 %|
|Sodium 174mg||6 %|
|Potassium 468.2mg||12 %|
|Total Carbohydrate 19.8g||6 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 17.9g|
|Protein 2.9g||4 %|
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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: 97
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