CARBS IN ROASTED POTATOES RECIPES

GRILLED & ROASTED POTATOES | JAMIE OLIVER RECIPES

Grilled & roasted potatoes | Jamie Oliver recipes image

Yield 6

Number Of Ingredients 5

Ingredients

1 bunch of sage (20g)
1 ½ lemons
olive oil
1 bulb of garlic
1.5 kg potatoes

Steps:

This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here. ON THE DAY Pick the sage leaves into your largest roasting tray, then use a speed-peeler to strip in the lemon peel, and squeeze in the juice. Drizzle in 2 tablespoons of olive oil, add a pinch of sea salt and black pepper, then break apart the unpeeled garlic bulb into the tray. Scrub the potatoes, then cut into 1cm-thick slices. Working in batches, place on a large screaming-hot griddle pan for a couple of minutes on each side, pressing them down with a fish slice until beautifully bar-marked, and transferring to the roasting tray as you go. Toss together, then spread out in a single layer. Cover until needed. TO SERVE Preheat the oven to 200°C/400°F/gas 6. Roast the potatoes, uncovered, for 45 minutes on the top shelf, or until cooked through and lightly golden. Squeeze the soft garlic cloves out of their skins, to serve.

Nutrition Facts : Calories 239 calories, FatContent 5 g fat, SaturatedFatContent 0.8 g saturated fat, ProteinContent 5.8 g protein, CarbohydrateContent 45.2 g carbohydrate, SugarContent 1.8 g sugar, SodiumContent 0.4 g salt, FiberContent 3.2 g fibre

HERB ROASTED NEW POTATOES RECIPE - BBC GOOD FOOD

Herb roasted new potatoes recipe - BBC Good Food image

Pack your potatoes full of fresh summer herbs and enjoy outside in the sun

Provided by Mary Cadogan

Categories Dinner, Side dish, Supper

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8

Number Of Ingredients 4

Ingredients

1½ kg unpeeled new potatoes
2-3 tbsp duck fat or olive oil
few sprigs rosemary, oregano, sage
sea salt, to serve

Steps:

Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.

Nutrition Facts : Calories 121 calories, FatContent 4 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 20 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.35 milligram of sodium

More about "carbs in roasted potatoes recipes"

INCREDIBLE ROASTED VEGETABLE RECIPE | JAMIE OLIVER RECIPES

Perfectly roasted veg can totally make a Sunday dinner – keep it simple with this classic combo.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 377 calories per serving

1. If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
3. Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
4. Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
5. Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked.
6. Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking, and add the garlic and rosemary.
7. Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
8. Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.

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ROASTED GARLIC PARMESAN POTATOES RECIPE BY TASTY

Here's what you need: russet potatoes, olive oil, salt, pepper, garlic powder, italian seasoning, paprika, parmesan cheese, fresh parsley
From tasty.co
Reviews 98
Cuisine American
Calories 350 calories per serving

Enjoy!

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GRILLED & ROASTED POTATOES | JAMIE OLIVER RECIPES

From jamieoliver.com
Cuisine https://schema.org/VegetarianDiet, https://schema.org/VeganDiet, https://schema.org/GlutenFreeDiet, https://schema.org/LowLactoseDiet
Calories 239 calories per serving

This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here. ON THE DAY Pick the sage leaves into your largest roasting tray, then use a speed-peeler to strip in the lemon peel, and squeeze in the juice. Drizzle in 2 tablespoons of olive oil, add a pinch of sea salt and black pepper, then break apart the unpeeled garlic bulb into the tray. Scrub the potatoes, then cut into 1cm-thick slices. Working in batches, place on a large screaming-hot griddle pan for a couple of minutes on each side, pressing them down with a fish slice until beautifully bar-marked, and transferring to the roasting tray as you go. Toss together, then spread out in a single layer. Cover until needed. TO SERVE Preheat the oven to 200°C/400°F/gas 6. Roast the potatoes, uncovered, for 45 minutes on the top shelf, or until cooked through and lightly golden. Squeeze the soft garlic cloves out of their skins, to serve.

See details

PARMESAN-ROASTED POTATOES RECIPE | BBC GOOD FOOD

These are a great addition to Christmas dinner, and perfect for Boxing Day bubble and squeak... if you have any left over
From bbcgoodfood.com
Total Time 1 hours
Category Side dish
Cuisine British
Calories 339 calories per serving

Stir the flour, parmesan, herbs and nutmeg together in a dish with a small pinch of salt and toss the potatoes in the mix until evenly coated. Heat a good layer of oil in a shallow, non-stick roasting tray on a hob or in the oven, then carefully add the potatoes to the tray. Turn the potatoes to coat them in the oil and roast for 40 mins, turning once. If they feel like they are sticking to the pan, don’t move them, just leave them for the full time. Roast until golden brown and crisp, and serve straight away.

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BAKED NEW POTATOES | VEGETABLES RECIPES | JAMIE OLI…

These roast new potatoes are beautifully crispy on the outside, and soft and fluffy on the inside.
From jamieoliver.com
Total Time 40 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 137 calories per serving

1. Preheat the oven to 220ºC/425ºF/gas 7.
2. Wash your potatoes and parboil until almost tender, then drain.
3. Pick and bash the rosemary leaves.
4. Drizzle with just a little touch of oil and roll in a teaspoon of sea salt, a little freshly ground black pepper and the rosemary.
5. Put the potatoes in a roasting tray and cook in the oven for 25 minutes until golden. Or, wrap them in tin-foil and throw them on the barbie for the same amount of time.

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GRILLED & ROASTED POTATOES | JAMIE OLIVER RECIPES

This recipe works great as a stand-alone dish, but also as a component in Jamie’s Steak night from Together – see the full collection of menus here. ON THE DAY Pick the sage leaves into your largest roasting tray, then use a speed-peeler to strip in the lemon peel, and squeeze in the juice. Drizzle in 2 tablespoons of olive oil, add a pinch of sea salt and black pepper, then break apart the unpeeled garlic bulb into the tray. Scrub the potatoes, then cut into 1cm-thick slices. Working in batches, place on a large screaming-hot griddle pan for a couple of minutes on each side, pressing them down with a fish slice until beautifully bar-marked, and transferring to the roasting tray as you go. Toss together, then spread out in a single layer. Cover until needed. TO SERVE Preheat the oven to 200°C/400°F/gas 6. Roast the potatoes, uncovered, for 45 minutes on the top shelf, or until cooked through and lightly golden. Squeeze the soft garlic cloves out of their skins, to serve.

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HERB ROASTED PORK LOIN AND POTATOES RECIPE | ALLRECIPES

This roast pork loin and potatoes is a snap to prepare. Serve with a vegetable side dish and your favorite salad for an extra special meal.
From allrecipes.com
Reviews 4.4
Total Time 2 hours 25 minutes
Category Pork Recipes
Calories 347.5 calories per serving

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Simple as roast potatoes are, there’s a handful of tiny, but important, details – picked up throughout my cooking career – that when combined give you this ultimate recipe, which I believe creates the perfect roast potato. What a luxury.
From jamieoliver.com
Total Time 2 hours
Cuisine https://schema.org/GlutenFreeDiet
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GET AHEAD 1. Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy. 2. Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast. 3. Place the goose fat or butter and 1 tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer but with small gaps between them. 4. Cover and pop in the fridge overnight. ON THE DAY 1. Preheat the oven to 180°C/350°F/gas 4. 2. Squash the garlic bulbs, then lightly crush each unpeeled clove and add to the tray – this gives you sweet, caramelised garlic and adds a gentle perfume to the potatoes. 3. Roast for 1 hour, or until the potatoes are crisp and golden all over. 4. Remove the tray from the oven. We’re nearly there, but we’ve got one last application of love and care, which is the game-changer. Gently half-squash each potato with a fish slice or masher so they kind of push into each other and fill the tray. 5. Pick the sage leaves and – importantly – toss with a little oil (this will transmit the flavour and make them deliciously crisp). Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing. Heaven – you could even serve these on their own in a restaurant, they’re so good.

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