4 Serves
75 Mins
Preheat your oven to 200°C. Wash the potatoes thoroughly and peel them if desired.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
15 µg / 400 µgCalcium
9 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
29 mg / 1,250 mgPotassium
210 mg / 4,700 mgSodium
6 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
7 gAlcohol
0 g
Place each potato on a large serving spoon to act as a guide. Using a sharp knife, make thin, vertical incisions across the potato, cutting almost to the bottom but ensuring the base remains intact.
Season the potatoes generously all over with salt and black pepper.
In an ovenproof skillet or tray, melt the butter and vegetable oil over medium-high heat. Place the potatoes in the pan, sliced side down, and sear for one minute.
Turn the potatoes over, baste them with the hot butter and oil mixture, and transfer the pan to the preheated oven. Roast for 40 minutes.
While the potatoes roast, mix the rosemary and mixed herbs into the softened butter. Remove the potatoes from the oven, baste them thoroughly with the herb-infused butter, and return to the oven for an additional 15 minutes until tender and golden.
45
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