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Bacon and rosemary wrapped roast potatoes

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

45.1g

Energy (kJ)

8272kJ

Energy (kcal)

1983kcal

Carbohydrate incl. fibre (g)

388.9g

Carbohydrate excl. fibre (g)

338.8g

Sugar (g)

17.3g

Fibre (g)

50.1g

Fat (g)

32.6g

Saturated fat (g)

4.9g

Unsaturated fat (g)

26.2g

Monounsaturated fat (g)

22.1g

Polyunsaturated fat (g)

4.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

136mg

Salt (g)

0.34g

Vitamin A (IU)

341IU

Vitamin C (mg)

438.4mg

Calcium (mg)

298mg

Iron (mg)

18.11mg

Potassium (mg)

9389mg

Total

45.1g

8272kJ

1983kcal

388.9g

338.8g

17.3g

50.1g

32.6g

4.9g

26.2g

22.1g

4.1g

0.0g

0mg

136mg

0.34g

341IU

438.4mg

298mg

18.11mg

9389mg

  • 8 large potatoes (leave skin intact)
  • 1 sachet Knorr Creamy garlic and Herb Potato Bake
  • 8 rashers back bacon
  • 8 sprigs rosemary
  • 30 ml olive oil
  • Robertsons freshly ground Black Pepper
  • 1 Preheat oven to 180°C.
  • 2 Bring a pot of salted water to the boil then parboil the whole potatoes until just tender.
  • 3 Remove the potatoes from the water and place into an oven tray.
  • 4 Pour the contents of the sachet of KNORR Garlic and Herb Potato Bake over the parboiled potato and toss to coat.
  • 5 Wrap each potato in a rasher of back bacon and secure with a toothpick.
  • 6 Insert a sprig of rosemary under each bacon rashers then drizzle the potatoes with the olive oil and season with black pepper.
  • 7 Roast in the oven for 30 minutes or until the bacon is crispy and the potatoes are golden in colour.