Spiced Roast Potatoes
Servings:
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Ingredients
Instructions
Nutrition
| 500 g | Potatoes | (baby) |
| 2 tbsp | Olive oil | |
| 2 tbsp | Mexican style spice |
- Preheat the oven to 240°C/220°C fan/gas mark 9 and bring a salted pot of water to a boil. Peel and halve the potatoes lengthways, and add to the boiling water for about 8 minutes. They shouldn't be too soft, just slightly tender.
- Drain the potatoes and rough their edges slightly with a fork, then add to a lined baking tray. Toss with spice mix, 1 tbsp each of salt and pepper and a drizzle of oil. Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Fat:
14.4g
Saturates:
2g
Sugars:
1.7g
Protein:
4.2g
Carbs:
35.4g
Fiber:
4.3g
23.4%
Calories
35.8%
Carbs
4.9%
Protein
36%
Fat
17.2%
Fiber