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Sides
Olive-oil roasted potatoes
Easier-to-swallow option below ↓roasted-potatoes, crispy-edges
Golden outside, fluffy inside, and glossed in good olive oil119 kcal. An easy way to add real energy to almost any plate without it feeling like a chore.
The secret to crisp edges is a quick parboil and a rough toss in the colander before they hit the oil. Those fluffed-up edges are what go gloriously crunchy.
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Olive-oil roasted potatoes
Prep
10 min
Cook
40 min
Serves
4
Per serving
+410
Ingredients
- 1kg potatoes110 kcal, cut into chunks
- 5 tbsp olive oil
- 3 garlic cloves, skin on
- A few sprigs of rosemary
- Flaky salt
Method
- Heat the oven to 220°C (200°C fan). Parboil the potatoes in salted water for 8 minutes, then drain.
- Tip them back into the pan and shake to rough up the edges.
- Toss generously with the olive oil and spread out on a tray in a single layer.
- Roast 35–40 minutes, turning once, adding the garlic and rosemary halfway. Finish with flaky salt.
Drizzle with a little more oil or a spoon of pesto out of the oven — both add easy, tasty calories.
Make it your own
- Toss with grated parmesan110 kcal for the last 10 minutes.
- Works just as well with sweet potato112 kcal or a mix.
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