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4 Serves
99 Mins
3 g
4 g
10 g
Place the baby new potatoes in a large pot filled with water and a generous amount of salt. Bring to a boil and cook until the potatoes are fork-tender.
Ingredients, vitamins, and health benefits
Baby New Potatoes
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Vitamin K
579 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
26 µg / 400 µgCalcium
101 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
48 mg / 1,250 mgPotassium
224 mg / 4,700 mgSodium
2227 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Drain the potatoes using a colander and let them steam dry for a few minutes. Preheat your oven to 220°C.
Arrange the potatoes on a baking sheet. Use the bottom of a heavy glass or a potato masher to gently smash each potato until flattened but still holding together.
Drizzle the smashed potatoes with olive oil and season liberally with salt and black pepper.
Roast the potatoes in the preheated oven until the edges are deep golden brown and crispy.
Salt
Olive Oil
Black Pepper
Vitamin A
0 µg / 900 µgVitamin C
51 mg / 90 mgVitamin E
4 mg / 15 mgVitamin K
579 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
26 µg / 400 µgCalcium
101 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
48 mg / 1,250 mgPotassium
224 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
12
g42
g16
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g