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
Pre-heat the oven to 180C/360F (fan) or 200C/390F (convection)
Chop potatoes into 3cm cubes leaving the skin on
Wash well for 1-2 minutes and drain
Plunge into enough rapidly boiling water to cover and leave on a high boil for around 2 minutes
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
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
Add the garlic cloves and rosemary
Cook for 15-20 minutes on the middle shelf turning 2-3 times until golden and cooked through