Suitable for dairy free, egg free, gluten free, mushroom free, nut free, onion free, pulse free, raw, sugar free, spice free, tomato free, vegetarian, vedic, and vegan diets.*
Makes 150 g.
| 150 g | roasting potatoes | |
| 30 ml | coconut oil | |
| 10 g | rosemary | |
| 5 g | salt |
Wash potatoes and hasselback cut Roast with coconut oil, spoon oil over spuds during cooking. Grind Rosemary and salt together and sprinkle over spuds last 10 min cook.
* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.