Jamie Oliver’s Roasted Potatoes

L'Antro dell'Alchimista
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Jamie Oliver’s Roasted Potatoes
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280
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Description

What makes this version of roasted potatoes a standout is the grated clementine zest that's sprinkled over the potatoes about halfway through cooking, along with shaved butter curls and a mixture of oil, garlic powder, and rosemary. But there's also the unusual step of crushing the potatoes before doing this, to increase the surface area--all the better to soak up those flavors. Boiling the potatoes before roasting makes them even fluffier.

Ingredients

  • 500 grams potatoes
  • 4 tablespoons extra-virgin olive oil
  • salt
  • ground black pepper
  • garlic powder
  • fresh rosemary
  • red wine vinegar
  • 1 clementines
  • butter

Directions

  1. Preheat the oven to 200 degrees Celsius.
  2. Place the potatoes in a pot filled with salted water. Bring to a boil and cook for approximately 7 minutes. Drain the potatoes and allow them to cool.
  3. Lightly coat a baking dish with oil and add the potatoes. Drizzle them with oil, season with salt and pepper, and stir.
  4. Roast the potatoes in the oven for 30 minutes.
  5. Use a potato masher and mash each potato lightly increasing the surface area (the larger the surface area, the crunchier the potato).
  6. In a bowl, combine the remaining oil with the a pinch each of garlic powder and rosemary and a splash of red vinegar. Drizzle this on the potatoes and add the clementine zest and some butter curls.
  7. Bake for an additional 30 minutes.
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NutritionView more

280Calories
Sodium10%DV250mg
Fat31%DV20g
Protein6%DV3g
Carbs8%DV25g
Fiber16%DV4g

PER SERVING *

Calories280Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat6g30%
Trans Fat
Cholesterol15mg5%
Sodium250mg10%
Potassium600mg17%
Protein3g6%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate25g8%
Dietary Fiber4g16%
Sugars3g6%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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