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Ingredients
- 4 medium red potatoes, unpeeled (21 ounces)
- 2 1/2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon sea salt, divided
- 2 cups packed leftover fresh non-starchy vegetable scraps
- 2 large garlic cloves, minced
- 1 teaspoon minced fresh rosemary
- 1/4 teaspoon ground cayenne pepper, or to taste
- 1 1/2 teaspoons raw apple cider vinegar
- Dice the chilled potatoes into 1/2-inch cubes. Do not peel. (Makes about 3 1/2 cups.)
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 906g | |
| Calories 910 | |
| Calories from Fat 311 | 34% |
| Total Fat 35.23g | 44% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2379mg | 99% |
| Potassium 3924mg | 112% |
| Total Carbs 138.29g | 37% |
| Dietary Fiber 15.2g | 51% |
| Sugars 8.65g | 6% |
| Protein 16.55g | 26% |
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