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Peruvian primal potatoes with rosemary oil
Potatoes Perupas with olive oil, rosemary and sea salt.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Put the potatoes together with the water and possibly salt in a frying pan.
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Bring to the boil and cook with the lid on the pan for 10 minutes. Drain and let cool. Cut the potatoes into quarters.
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Meanwhile, heat the oil in a saucepan over low heat.
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Push the sprigs of rosemary with a heavy object so that the needles bruise and add to the oil. Allow 15 minutes to draw on very low heat.
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Spread the potatoes over a baking sheet covered with parchment paper and drizzle with part of the oil (keep the rest in a closed container).
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Sprinkle with the sea salt and grate in the middle of the oven for about 20 minutes. Spoon halfway.
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Nutrition
360Calories
Sodium9% DV210mg
Fat23% DV15g
Protein10% DV5g
Carbs16% DV47g
Fiber32% DV8g
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