4 Serves
50 Mins
Preheat your oven to 220°C. Peel the potatoes and cut them into uniform 1/2-inch cubes.
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Vitamin K
86 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
93 µg / 400 µgCalcium
33 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
64 mg / 420 mgPhosphorus
176 mg / 1,250 mgPotassium
1269 mg / 4,700 mgSodium
880 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
7 g / 20 gCholesterol
31 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Rinse the potato cubes under cold water and pat them thoroughly dry with kitchen towels to ensure maximum crispiness.
Toss the dried potatoes with olive oil and salt on a baking sheet, spreading them out in a single layer so they do not touch.
Roast the potatoes in the preheated oven for 20 to 25 minutes, turning them halfway through to ensure even browning on all sides.
While the potatoes roast, heat olive oil in a skillet over medium-low heat and sauté the minced garlic until fragrant. Stir in the butter and most of the fresh parsley.
Remove the potatoes from the oven, toss them immediately with the garlic-parsley butter, season with salt and pepper to taste, and garnish with the remaining parsley before serving.
32
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