Rosemary and Garlic Roast Potatoes
Inspired by techniques from Serious Eats, America's Test Kitchen and NYT Cooking.
This follows the classic roast potato method, but the oil is first infused with rosemary and garlic, and the fried garlic, rosemary and fresh parsley are tossed back through the potatoes at the end.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
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EU nutrition claims
- Low saturated fat: 1.4 g saturated fat per 100 g, 4.7% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 1.9 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 1.9 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 111 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large heavy roasting tin
- large pot
- colander
- small saucepan
- fine sieve
- large bowl
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 286 kcal |
| Protein | 5.3 g |
| Carbohydrate | 44.7 g |
| of which sugars | 2.1 g |
| of which free sugars | 0 g |
| Fat | 10.3 g |
| of which saturates | 1.5 g |
| Fibre | 5.5 g |
| Salt | 0.96 g |
Protein per 100 kcal
1.9 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
