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Elevated Logo - Green
Vegan, Gluten Free

Elevated roast potatoes

40 mins
Easy
4 Servings

Keep your jackets on your spuds and use coconut oil instead of goose fat to Elevate the taste and nutritional value of these fab roast potatoes. Use fluffy potatoes, such as Maris Piper, for best results.

Brilliant Bases Used In This Recipe
About This Recipe

Like many root vegetables, the humble potato has been much maligned over the last few years as the drive for low-carb diets continues. Here at Elevated, we think they’re great as long as you are not eating mountains of them and you keep the skin on. They contain great amounts of vitamin C, potassium and even a reasonable amount of protein. 


We keep the skin on to increase fibre intake, reduce the glycaemic index and to retain and the great nutrients it contains. By cooking in coconut oil instead of duck fat, we’re using a ‘healthy’ saturated fat and there’s tonnes of flavour elevation thanks to the garlic, rosemary and salt – a favourite combination of ours.

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Ingredients

  • 800g/28oz fluffy potatoes 

  • 3-4 cloves garlic smashed/skin on 

  • 50g/1.8oz odourless coconut oil 

  • 2-3 sprigs of rosemary torn into stalks and leaves 

  • Sprinkle of sea salt

Nutrition Per Serving

Calories

230

Fats

13G

Carbs

26G

Protein

5G

Method

  1. Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)

  2. Chop potatoes into 3cm cubes leaving the skin on

  3. Wash well for 1-2 minutes and drain

  4. Plunge into enough rapidly boiling water to cover and leave on a high boil for around 2 minutes

  5. Drain off into a colander and leave to stand and cool for around 15-20mins, tossing every 2-3 minutes to rough up the edges

  6. Place the coconut oil on a baking tray and heat over a gas or electric ring, add the potatoes and fry off for a few minutes turning several times

  7. Add the garlic cloves and rosemary

  8. Cook for 15-20 minutes on the middle shelf turning 2-3 times until golden and cooked through

Method
Ingredients
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