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Ingredientes
- 8 lrg Shallots
- 12 x Potatoes, unpeeled, clean
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Lemon juice
- 1 tsp Sea salt
- 1 Tbsp. Fresh rosemary, minced
- Â Â Freshly grnd pepper
Direcciones
- Preheat the oven to 400F. Remove the papery skin from the shallots.
- Carefully trim the root end, leaving the cloves attached. Place the shallots in a baking dish. Rinse the potatoes. Pat them dry and cut in half. Add in to the baking dish; pour the oil over and toss to coat. Bake uncovered for 25-30 min, stirring once or possibly twice. When the potatoes are almost tender, sprinkle with the lemon juice, rosemary, salt, and pepper.
- Bake for an additional 5 min, then serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 488g | |
| Recipe makes 4 servings | |
| Calories 403 | |
| Calories from Fat 34 | 8% |
| Total Fat 3.93g | 5% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 611mg | 25% |
| Potassium 2030mg | 58% |
| Total Carbs 84.58g | 23% |
| Dietary Fiber 10.9g | 36% |
| Sugars 3.83g | 3% |
| Protein 9.74g | 16% |
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