Roasted Spuds with Olive Oil and Rosemary Coating Recipe


Submitted by astralhippy

Makes 2 servings


Healthier and tastier way to enjoy your roast spuds on Sunday.

Ingredients
10 ounces potato
1 1/2 tablespoon olive oil
1 tablespoon fresh rosemary
2 garlic cloves, pureed
1 salt and pepper, season to taste
Directions
  1. cut potatoes into into halves, quarters if they are big, place in salted water and bring to the boil and cook potatoes for 5 minutes. Drain well. Do not cook potatoes fully.

  2. place oil in a bowl and the pureed garlic and rosemary, season well and add your potatoes and coat thouroghly place into a roasting tin and drizzle remaining oil mixture and cook for 45 minutes at gas mark 7 top of the oven until golden brown.

Categories

Potatoes, Side Dish, Christmas, Easter, Puree, Roast, Vegetarian

Nutrition Facts
Serving Size 156.6g
Amount Per Serving
Calories
209
Calories from Fat
95
% Daily Value*
Total Fat
10.5g
16%
Saturated Fat
1.5g
8%
Cholesterol
0mg
0%
Sodium
10mg
0%
Total Carbohydrates
26.8g
9%
Dietary Fiber
3.8g
15%
Sugars
1.1g
Protein
3.1g
Vitamin A 1% • Vitamin C 50%
Calcium 4% • Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B 		  Good points
  • No cholesterol
  • Very low in sodium
  • Low in sugar
  • Very high in vitamin C
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