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Bovril Oven Roasted Potatoes

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.88
Energy (kCal)292.08
Carbohydrates (g)-
Total fats (g)27.3
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Rinse off excess starch from the potatoes and bring to the boil in a pan of slightly salted water. | 2. Boil for around 10 minutes. | 3. Pour the oil into the roasting tin and heat it in the oven. | 4. Drain the potatoes in a colander and allow to dry for a few minutes. | 5. Warm the Bovril and drizzle it over the potatoes in the colander to obtain an even cross-hatched pattern. | 6. Mix the potatoes around to get an even coating. | 7. Put the potatoes into the hot roasting tin and stir with a spoon to cover them in oil. | 8. Roast the potatoes in the oven at 200 degC for approximately 1 hour. | 9. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 peeled cut - - - -
    bovril meat extract 60 g 53.4 0.0 11.88 0.3
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    salt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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