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Roasted Baby Potatoes With Anchovy Butter

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.4137
Energy (kCal)1226.7901
Carbohydrates (g)162.289
Total fats (g)57.1581
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 400ºF (200ºC). | 2. Wash potatoes, but do not peel. Combine oil and garlic and toss with potatoes. Season well with salt and pepper. | 3. Place potatoes in metal baking dish. sprinkle with rosemary. Roast, tossing occasionally, for 35 minutes or until tender. | 4. While potatoes are roasting, make butter. | 5. It is important to use unsalted butter as anchovies are quite salty. | 6. Cream butter, anchovies, garlic and parsley together in a mini chopper or by hand. | 7. Season with salt and pepper to taste. | 8. Place potatoes in serving dish and toss with butter. Serve warm. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red potato 2 lbs 635.0301 144.2425 17.1458 1.2701
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    garlic 2 teaspoons chopped 8.344 1.8514 0.3562 0.027999999999999997
    salt black pepper ground - - - -
    rosemary sprig 2 -3 chopped - - - -
    butter 1/4 cup unsalted 342.0 15.714 10.686 28.8
    anchovy 2 chopped - - - -
    garlic 1/2 teaspoon chopped 8.344 1.8514 0.3562 0.027999999999999997
    parsley 2 tablespoons chopped 2.736 0.4811 0.2257 0.06
    salt black pepper ground - - - -

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



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