Rosemary Potatoes

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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 d 21 h. 30 min.
Ready in
Calories:
257
calories
Calories
How many calories can I eat?

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie257 cal.(12 %)
Protein5 g(5 %)
Fat8 g(7 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.3 mg(3 %)
Vitamin K5.7 μg(10 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0 mg(0 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.4 mg(29 %)
Folate38 μg(13 %)
Pantothenic acid1 mg(17 %)
Biotin1 μg(2 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C47 mg(49 %)
Potassium956 mg(24 %)
Calcium26 mg(3 %)
Magnesium56 mg(19 %)
Iron2.3 mg(15 %)
Iodine9 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids5.4 g
Uric acid41 mg
Cholesterol22 mg
Complete sugar2 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
1 kilogram potatoes
40 grams butter
salt
Nutmeg
freshly ground peppers
2 sprigs rosemary
How healthy are the main ingredients?
potatorosemarysaltNutmeg
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Preparation steps

1.

Preheat the oven to 160°C (approximately 325°F).

2.

Peel the potatoes, trim the ends and cut in half widthwise. Peel each potato half into thick ribbons with a knife or peeler. The potato should remain in 1 piece. Grease a baking dish with butter and place the potato roses in the dish facing upright. Brush with the remaining butter, and season with salt, pepper and nutmeg to taste. Rinse the rosemary, shake dry and pluck the leaves. Sprinkle the rosemary on top. Bake until golden brown, about 45 minutes. If the potatoes darken too quickly, tent with aluminum foil and add some water to the dish.

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