Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
294
Calories
5g
Protein
14g
Fat
40g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 baking potatoes
- 4 tbsp olive oil
- 2–4 cloves garlic , chopped
- 1 tsp dried, crushed rosemary
- ¼ tsp salt
- ⅛ tsp fresh ground pepper
Directions
1
Heat oven to 400ºF (205°C).
2
Wash potatoes and pierce all over with fork.
3
Lay each potato on an individual 9-inch (23 cm) square piece of aluminum foil (or sized to fit potato).
4
Pour 1 tablespoon of olive oil on each potato. Make sure the entire potato skin is coated in oil.
5
Sprinkle ¼ of the chopped garlic, rosemary, salt and pepper over the entire skin of each potato.
6
Wrap each potato in aluminum foil.
7
Place foil-wrapped potatoes on baking sheet (to catch any leaking olive oil).
8
Bake in oven for 1 hour.
Recipe sourced from
wikibooks