| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Veg4, Vegetarian | 1 | Servings |
INGREDIENTS
| 10 | Potatoes | |
| 4 | 5 ml spoons dried rosemary | |
| crushed | ||
| 1 | Wine glass of olive oil | |
| extra virgin | ||
| 4 | Garlic cloves, crushed |
INSTRUCTIONS
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 190øC/375øF/Gas Mark 5. Serve immediately, the outside should be crunchy. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1802
Calories From Fat: 27
Total Fat: 3.2g
Cholesterol: 0mg
Sodium: 723.8mg
Potassium: 10333.9mg
Carbohydrates: 408.9g
Fiber: 55.7g
Sugar: 16.7g
Protein: 51.2g