Rosemary Potatoes

1. Preheat oven to 200°C or 400°F.

2. Brush a large baking dish with oil .

3. Remove the leaves from the rosemary sprigs, discard the stems, chop roughly. Set aside.

4. Place a layer of potatoes in the baking dish. Sprinkle over a little of the garlic and rosemary. Season with some salt and pepper.

5. Repeat adding potatoes and seasoning.

6. Drizzle over the oil.

7. Bake, stirring frequently for 45 minutes to one hour, or until the potatoes are tender and lightly browned.

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Nutrient	Quantity
Total fats	67.5 g
Energy	596.7 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5137 g
Calcium, Ca	0.675 mg
Fatty acids, total saturated 22:0	0.0871 g
Tocopherol, beta	0.0742 mg
Fatty acids, total saturated 20:1	0.2099 g
Sodium, Na	1.35 mg
Fatty acids, total saturated 16:1 undifferentiated	0.8471 g
Total lipid (fat)	67.5 g
Fatty acids, total saturated 16:0	7.6207 g
Choline, total	0.2025 mg
Fatty acids, total saturated 18:0	1.3183 g
Fatty acids, total saturated 18:1 undifferentiated	48.1066 g
Betaine	0.0675 mg
Iron, Fe	0.378 mg
Tocopherol, gamma	0.5602 mg
Fatty acids, total saturated 18:2 undifferentiated	6.5894 g
Fatty acids, total polyunsaturated	7.103 g
Fatty acids, total polyunsaturated 17:1	0.0844 g
Phytosterols	149.175 mg
Fatty acids, total saturated 20:0	0.2794 g
Vitamin K (phylloquinone)	40.635 g
Fatty acids, total saturated	9.3204 g
Fatty acids, total monounsaturated	49.2487 g
Fatty acids, total polyunsaturated 17:0	0.0148 g
Vitamin E (alpha-tocopherol)	9.6862 mg
Potassium, K	0.675 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Olive oil	5 tablespoons	596.7	0	67.5
Potato	800	0	0	0
Rosemary	3 sprigs	0	0	0
Garlic Clove	3	0	0	0
salt pepper	0	0	0	0