A delicious vegan and gluten-free side dish of rosemary spiced potatoes, cooked in olive oil for a light and healthy treat.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 70 mins – easy
🍽 6 servings – 233 kcal per serving
|
Serving
255g |
Fat
1g |
Sat. fat
0g |
Sodium
1172mg |
|
Carbs
50g |
Fibers
4g |
Sugars
2g |
Proteins
4g |
INGREDIENTS
- 3¼ lbs potatoes
- 3 sprigs rosemary
- ½ oz olive oil
- 3 tsp salt
TOOLS
- 1 oven
- 1 peeler
- 1 knife
- 1 baking tray
- 1 foil
STEPS
Preheat the oven to 430°F for 12-15 minutes.
Peel potatoes with a peeler.
Cut the potatoes into chunks.
Put foil in a baking tray and place the potatoes. Scatter rosemary and olive oil over the potatoes. Mix everything and cover with foil, then put the tray in the oven and bake for 20 minutes. Take it out of the oven and remove the foil.
Put it back in the oven on low heat for 40 minutes.
Sprinkle salt over baked potatoes.
It’s ready to be served !
