Directions:
- Add the potatoes to a pot, crush the oxo/stock cubes over the potatoes. Add enough water to cover then parboil the potato chunks for 5 minutes.
- Meanwhile mix the garlic puree/garlic, butter and parsley.
- Drain the liquid and place the potatoes in an oven proof dish.
- Pour the garlic butter over the potatoes. Season with salt and pepper.
- Roast at 180˚C for 15-20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.54 Kcal (1367 kJ) | ||
| Calories from fat | 103.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.51g | 18% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 157.08mg | 7% | |
| Potassium | 882.96mg | 19% | |
| Total Carbs | 52.38g | 17% | |
| Sugars | 10.51g | 42% | |
| Dietary Fiber | 7.83g | 31% | |
| Protein | 5.38g | 11% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 2.7mg | 91% | |
| Iron | 2.6mg | 15% | |
| Calcium | 82.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 117.98 Kcal (494 kJ) | ||
| Calories from fat | 37.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 18% | |
|---|---|---|---|
| Cholesterol | 11.03mg | 10% | |
| Sodium | 56.75mg | 7% | |
| Potassium | 319mg | 19% | |
| Total Carbs | 18.93g | 17% | |
| Sugars | 3.8g | 42% | |
| Dietary Fiber | 2.83g | 31% | |
| Protein | 1.94g | 11% | |
| Vitamin C | 1.9mg | 9% | |
| Vitamin A | 1mg | 91% | |
| Iron | 0.9mg | 15% | |
| Calcium | 29.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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