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Rosemary Roasted Potatoes |
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Ingredients
- 2 lbs (900g) small russet potatoes
- 4 tbsp palm olein
- 2 tbsp dried rosemary
- 2 cloves garlic, minced
- ½ tsp salt (adjust to taste)
- ½ tsp ground black pepper
- 1 tsp dried herbs (parsley and/or basil)
Servings: 4 |
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| Directions |
1 |
Preheat oven to 425º F (220º C). |
2 |
Wash potatoes and cut in half, with skin intact. |
3 |
Combine oil, garlic, and rosemary in a bowl. Toss potatoes in oil mixture until coated. Pour all ingredients into baking pan. Sprinkle with salt, pepper, and herbs. |
4 |
Bake for 40-45 minutes, or until potatoes are golden brown. |
5 |
Serve warm as a garnish to your favorite dish. |
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Nutritional
benefits of palm oil: |
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- No hydrogenation needed as a cooking oil and is trans fat-free.
- Cholesterol-free.
- Lowers blood cholesterol like Olive Oil but is higher in antioxidant
Vitamin E and less expensive.
- Rich in fat-soluble provitamin A carotenes.
- Richest natural source of tocotrienols (Vitamin E).
- Readily digested, absorbed, and a superb source of energy.
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