Scrub potatoes in their skins and cut into four. Steam for ten minutes, then toss in olive oil, rosemary and crushed garlic. Place the potatoes on a warmed baking tray and roast in hot oven for 30 minutes at 190?C/375F/Gas Mark 5. Serve immediately, the outside should be crunchy.
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|Serving Size: 1 Serving (2142g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 18 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 129.8mg||4 %|
|Potassium 9015.4mg||237 %|
|Total Carbohydrate 376.1g||111 %|
|Dietary Fiber 47.1g||188 %|
|Sugars, other 329g|
|Protein 43.8g||63 %|
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Calories per serving: 1658
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