Melting potatoes are a delicious way to enjoy a classic root vegetable with a twist. Known for their crispy exterior and soft, creamy interior, these potatoes are an excellent side dish for any meal. With a perfect blend of herbs and a rich gravy, this recipe will surely please your taste buds.
- Choose potatoes that are even in size to ensure uniform cooking.
- Pat the potatoes dry after peeling to help them crisp up in the oven.
- Don't overcrowd the baking sheet; ensure there is enough space between the potatoes for proper air circulation.
- Use fresh rosemary and parsley for maximum flavor.
- Stir the potatoes halfway through cooking to ensure even browning.
- Keep an eye on the potatoes towards the end of the cooking time to avoid over-browning.
Melting potatoes are a simple yet flavorful dish that can elevate any meal. The combination of crispy edges and a melt-in-your-mouth center, paired with the aromatic herbs and rich gravy, will make this recipe a new favorite. Remember to follow the tips for best results and enjoy this delightful potato dish with your family and friends.
Nutrition Facts | |
---|---|
Serving Size | 320 grams |
Energy | |
Calories 320kcal | 16% |
Protein | |
Protein 6g | 4% |
Carbohydrates | |
Carbohydrates 45g | 13% |
Fiber 5g | 14% |
Sugar 2.30g | 2% |
Fat | |
Fat 16g | 19% |
Saturated 7g | 24% |
Cholesterol 36mg | - |
Vitamins | |
Vitamin A 110ug | 12% |
Choline 36mg | 6% |
Vitamin B1 0.22mg | 18% |
Vitamin B2 0.11mg | 8% |
Vitamin B3 2.82mg | 18% |
Vitamin B6 0.77mg | 45% |
Vitamin B9 40ug | 10% |
Vitamin B12 0.00ug | 0% |
Vitamin C 50mg | 57% |
Vitamin E 0.08mg | 1% |
Vitamin K 27ug | 22% |
Minerals | |
Calcium, Ca 40mg | 3% |
Copper, Cu 0.29mg | 32% |
Iron, Fe 2.17mg | 20% |
Magnesium, Mg 60mg | 14% |
Phosphorus, P 160mg | 13% |
Potassium, K 1100mg | 32% |
Selenium, Se 1.27ug | 2% |
Sodium, Na 210mg | 14% |
Zinc, Zn 0.82mg | 7% |
Water | |
Water 250g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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