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5Ingredients
40Minutes
200Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. russet potatoes
- 2 Tbsp. olive oil
- 3 Tbsp. rosemary (chopped)
- 1 tsp. salt
- 1 tsp. pepper
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories200Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium600mg25% |
Potassium730mg21% |
Protein3g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber2g8% |
Sugars2g |
Vitamin A2% |
Vitamin C20% |
Calcium4% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(8)
Susan Tidwell 4 years ago
Who knew 3 medium, didn't use large, could last so long. Two of us ate them for b'fast, lunch, and still had leftovers. I think we might have spiraled too small. But still very yummy. Plan on making again but using the bigger spiral cut.
Jackie 5 years ago
It was a little difficult to get the spirals to cook evenly. The parts that were good were really good though!
Judi R. 5 years ago
Easy and yummy! I'll definitely make again. it was definitely a longer cook time but waiting for them to get crispy was worth it. Turning the was key. i also added pepper.
Rebecca 6 years ago
The cook time was definitely longer than 35 minutes and the potatoes came out an unappetizing grey. But, they were tasty. I recommend only using 1/2 teaspoon of pepper.
Janial Psichogios 6 years ago
Guests loved them. I did modify and used tyme instead of rosemary. Will definitely make again