75 min
Temperature: Hot
Type of dish: Vegetables
Additional culinary preparation: Garnishes
Allergens
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Potatoe 1.0 kg
Thyme 0.5 g
Table salt 0.5 g
Ground white pepper 0.25 g
Light olive oil 0.025 l
Garlic 0.3 ud
Elaboration
  • Wash, peel and cut the potatoes in a wedge shape.
  • Put them in a bag with the thyme, the salt, the white pepper, the olive oil and the peeled garlic.
  • Vacuum-pack them.
  • Roast them in the oven to 100 ºC for 35-40 minutes, check that they are tender before pulling it out.
  • To cool them down and keep in the refrigerator.
  • To regenerate them, roast them in the oven to 140 ºC (284 ºF) with a little bit of olive oil until it is golden-brown.
Nutritional information (1 portion)
Fiber 4.03 g
Saturates 0.73 g
Monounsaturated fatty acids 3.97 g
Polyunsaturated fatty acids 0.64 g
Cholesterol 0.03 mg
Calcium 18.6 mg
Iron 1.23 mg
Zinc 0.6 mg
Vitamin A 10.0 ug
Vitamin C 36.19 g
Folic acid 24.01 ug
Salt (Sodium) 52.9 mg
Sugars 1.82 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.