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Roast kipfler potatoes with rosemary and sea salt

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HERE'S HOW WE MAKE IT

We're using waxy kipfler potatoes and leaving the skins on, here. We cut them into chunky slices, toss them in olive oil, chopped rosemary and flakes of sea salt and roast them in the oven till crisp and golden. They freeze amazingly well and just need to be defrosted and popped in the oven to reheat.

INGREDIENTS

Kipfler potatoes, rosemary, pepper, salt, olive oil.

ALLERGENS

MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 SMALLLARGE
ENERGY1911.9kj3823.8kj
PROTEIN12.2g24.5g
FAT TOTAL13.4g26.8g
- SATURATED2.1g4.2g
CARBS66g132g
- SUGARS2.9g5.8g
SODIUM942.5mg1885.1mg

SIZES

Small:
Serves 2 adults as a side dish
Large:
Serves 4 adults as a side dish

GOES WITH

The chicken parmigiana or the barramundi with fennel, tomato and chickpeas and/or the rosemary, garlic and lemon chicken breast fillets - frankly, they go with pretty much anything.

PREP, COOK AND SERVE

Frozen product. Once defrosted, reheat and consume within 48 hours.  

Defrost fully before cooking. Spread out on a paper-lined oven tray. Place in a preheated 200C oven, drizzle with a little olive oil and roast for 15-20 mins or until piping hot.

 

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