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60 minutes
2 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 3.0% of RDA
• Calories: 19.6% of RDA
• Carbs: 17.5% of RDA
• Fat (total lipid): 34.3% of RDA
• Fiber: 20.6% of RDA
• Fructose: 2.8% of RDA
• Protein: 5.2% of RDA
• Sodium: 4.1% of RDA
• Sugar: 11.9% of RDA
• Vitamin A (IU): 0.7% of RDA
• Vitamin B6: 29.9% of RDA
• Vitamin C: 36.3% of RDA
• Iron: 10.9% of RDA
• Magnesium: 18.7% of RDA
• Manganese: 11.0% of RDA
• Niacin: 18.3% of RDA
• Potassium: 37.8% of RDA
• Zinc: 7.2% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
MACROS
Carbohydrate
48.2
g
Calories
392
 
Fiber
5.78
g
Iron
2.06
mg
Protein
5.87
g
Sodium
55.2
mg
Sugars
3.71
g
Fat (total lipid)
21.0
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
15
whole
+
-
 
Small Red Potatoes, with a strip peeled around the middle, to allow flavor to cook in.
 
3
tbsp
+
-
 
Extra Virgin Olive Oil.
 
5
cloves
+
-
 
Crushed.
 
1
whole
+
-
 
Thinly Sliced.
 
1
tbsp
+
-
 
1 Heaping Tablespoon of Fresh Rosemary (about 3 sprigs).
 
 
 
 
to taste.
 
 
 
 
to taste.
 
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PREPARATION
1.
Preheat the oven to 350.
2.
Mix all the ingredients in a bowl and make sure the potatoes are thoroughly coated.
3.
Pour everything into a baking dish and bake until the potatoes are tender, about 50 minutes.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 392
Protein 5.87 g
Carbohydrates 48.2 g
Iron 2.06 mg
Fiber 5.78 g
Calcium 30.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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