Roasted Salt And Vinegar New Potatoes

1. Preheat the oven to 220C.

2. Boil potatoes until they are tender. Drain and put back in the pot to dry off.

3. Tip potatoes out onto a baking sheet. Crush the potatoes with a paper towel or kitchen towel leaving them squashed but whole.

4. Drizzle with olive oil.

5. Bake 20-25 minutes.

6. Remove from oven and toss with the vinegar until it has been absorbed. Sprinkle with the salt. Serve warm.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	27 g
Carbohydrates	0.2771 g
Energy	244.938 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2055 g
Water	27.9554 g
Calcium, Ca	2.356 mg
Fatty acids, total saturated 22:0	0.0348 g
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.084 g
Sodium, Na	2.03 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3388 g
Total lipid (fat)	27 g
Manganese, Mn	0.0742 mg
Fructose	0.0894 g
Fatty acids, total saturated 16:0	3.0483 g
Choline, total	0.081 mg
Sugars, total	0.1192 g
Fatty acids, total saturated 18:0	0.5273 g
Selenium, Se	0.0298 g
Ash	0.0507 g
Fatty acids, total saturated 18:1 undifferentiated	19.2426 g
Copper, Cu	0.0024 mg
Betaine	0.027 mg
Iron, Fe	0.2108 mg
Carbohydrate, by difference	0.2771 g
Phosphorus, P	2.384 mg
Tocopherol, gamma	0.2241 mg
Fatty acids, total saturated 18:2 undifferentiated	2.6357 g
Glucose (dextrose)	0.0298 g
Zinc, Zn	0.0119 mg
Fatty acids, total polyunsaturated	2.8412 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Phytosterols	59.67 mg
Fatty acids, total saturated 20:0	0.1118 g
Vitamin K (phylloquinone)	16.254 g
Fatty acids, total saturated	3.7282 g
Fatty acids, total monounsaturated	19.6995 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin E (alpha-tocopherol)	3.8745 mg
Magnesium, Mg	1.49 mg
Potassium, K	22.024 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Olive oil	2 tablespoons	238.68	0	27
black pepper	0	0	0	0
new potato	750	0	0	0
cider vinegar	2 tablespoons	6.258	0.2771	0