Nutritional Info

Nutrition Facts

Serving Size 1 (289g)

Calories 248
Calories from Fat 51 (20%)
Amount Per Serving %DIV
Total Fat 5.6g 9%
Saturated Fat 1.1g 6%
Monounsaturated Fat 3.8g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 1.3mg 0%
Sodium 20.5mg 1%
Potassium 1291.7mg 27%
Total Carbohydrate 45.1g 15%
Dietary Fiber 4.8g 19%
Sugars 2.8g
Protein 5.4g 11%

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Recipe Description
If you don't peel the potatoes you won't have any waste, and the dish will have far more vitamins, fiber and color.
Prep time
15 min
Cook time
1 hr 10 min
Ready In
1 hr 25 min

Ingredients

Serves Tool

Serves To:USMetric
1/8 Teaspoon(t)  pepper
1 Teaspoon(t)  salt
4 Clove(clv)  garlic, minced
2   onions, chopped
3 Tablespoon(T)  olive oil
5 Pound(lb)  russet potatoes

Preparation

Preheat oven to 400°F.  Scrub potatoes and cut into 1 inch pieces.  Place in large roasting pan and drizzle with olive oil.  Sprinkle with onion, garlic, salt and pepper and toss with hands until vegetables are coated with oil.  Bake, uncovered, for 30 minutes.  Using a large spatula, turn the vegetables.  Arrange in even layer.  Bake for 30 to 40 minutes longer, or until potatoes are tender and beginning to brown and crisp.  Serve immediately.

Additional notes

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