Time to prepare: 15 mins to prep
Time to cook: 30 mins to cook
Time to cook: 30 mins to cook
Amount to eat (1 serving)
Sugars
Sugar: 0g
Sucrose: 0.5g
Glucose: 0.8g
Fructose: 0.5g
Lactose: 0g
Maltose: 0g
Galactose: 0g
Starch: 21.6g
Fats
Saturated: 1.4g
Monounsaturated:6.6g
Polyunsaturated: 1g
Trans: 0g
Fatty Acids
Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g
Nutritional Info
Fiber: 4.3g 18%
Net Carbs: 22
Sodium: 1189mg 50%
Potassium: 665.4
Cholesterol: 0
Nutritional Values (g)
Calories: 194 Fat: 9g
Protein: 3g Carbs: 26g
Protein: 3g Carbs: 26g
Recipe Instructions
Ingredients
White potatoes (Flesh and skin, raw)
6 potato medium (2-1/4″ to 3-1/4″ dia) / 1.3 kg
6 potato medium (2-1/4″ to 3-1/4″ dia) / 1.3 kg
Olive oil (Salad or cooking)
1/3 cup / 72 grams
1/3 cup / 72 grams
Salt (Table)
4 tsp / 24 grams
4 tsp / 24 grams
Pepper (Spices, black)
2 tsp / 4.2 grams
2 tsp / 4.2 grams
Rosemary (Spices, dried)
2 tbsp / 6.6 grams
2 tbsp / 6.6 grams
Instructions
Step 1
Preheat oven to 425 degrees F.
Step 2
Step 2
Step 3
Step 4
Place the potatoes in a large bowl, add the olive oil, salt and pepper, and 1 tablespoon of the rosemar; toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
Step 5
Step 4