Try this Roasted Mixed Potato And Peanut Salad recipe, or contribute your own.
Suggest a better descriptionPeel and cut the vegetables into large chunks. Toss with 2 tablespoons olive oil and place in a large baking dish with the garlic cloves. Season to taste with salt and pepper to taste and bake at 220c. for about 1 hour or until the potatoes tender and golden around the edges. Remove from the oven and keep warm. Mix the Spanish onion and minced chilli with the fresh herbs and combine with the roasted potatoes. Whisk the remaining 4 tablespoons olive oil with the Balsamic vinegar and toss with the potato mixture. Add the peanuts, toss once more and serve. I like to garnish with some reserved peanuts and whole coriander leaves. Per serving: 2417 Calories (kcal); 85g Total Fat; (30% calories from fat); 38g Protein; 390g Carbohydrate; 0mg Cholesterol; 169mg Sodium Food Exchanges: 23 1/2 Grain(Starch); 0 Lean Meat; 6 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (2558g) | ||
Recipe Makes: 1 servings | ||
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Calories: 3784 | ||
Calories from Fat: 2192 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 243.6g | 325 % | |
Saturated Fat 33.9g | 170 % | |
Monounsaturated Fat 125.2g | ||
Polyunsanturated Fat 72.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 4209mg | 145 % | |
Potassium 6635.1mg | 175 % | |
Total Carbohydrate 324.8g | 96 % | |
Dietary Fiber 67.5g | 270 % | |
Sugars, other 257.3g | ||
Protein 126.6g | 181 % | |
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: 3784
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