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Source of potassium and fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
132
KCAL / 100G
Carbs
21.1g
· 63%
Protein
2.3g
· 7%
Fat
4.5g
· 30%
Fiber
2.4g
Vitamins
B6
0.27mg · 16% DV
Vitamin C
11.2mg · 12% DV
B3
1.35mg · 8% DV
B1
0.08mg · 7% DV
Minerals
Potassium ⭐
420mg · 12% DV
Sodium
210mg · 9% DV
Phosphorus
61mg · 9% DV
Iron
1mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.62g
MONOUNSATURATED
2.5g
POLYUNSATURATED
1.3g
Omega 6:3 ratio 41.7:1
Above the ideal 4:1 (41.7:1).
Cut the potatoes into similar sizes and dry them well before roasting to reduce surface moisture. Avoid overcrowding the tray and use a hot oven so they roast instead of steam.
Roasting can preserve some nutrients better than boiling because less is lost into water, but added oil increases the overall energy content. Very long cooking at high heat can reduce some heat-sensitive vitamins.
They are mostly a carbohydrate-rich side, so pairing them with protein such as yogurt, beans, eggs, fish, or chicken makes the meal more balanced. Adding salad or other vegetables can also improve fullness and variety.
Before training, a moderate portion can be a practical energy source, especially if it is not too oily. After training, they work best alongside a protein source to support a more balanced recovery meal.
If cooled promptly and refrigerated, they are usually best within about 3 days. Reheating in the oven or air fryer helps restore texture better than the microwave.
Yes, cooked roasted potatoes can be frozen. Their texture may soften after thawing, so reheating at high heat usually gives the best result.
It is not essential, but soaking cut potatoes briefly can remove some surface starch and help them brown more evenly. Drying them thoroughly afterward is the key step.
People who need to manage blood sugar may want to watch portion size and what they eat with them. If they are heavily salted, those with high blood pressure should also be mindful.
No single food causes weight gain on its own; overall intake and portion size matter most. Roasted potatoes can fit well in a diet, but extra oil, cheese, or rich sauces can make the dish much heavier.
Rosemary, thyme, parsley, dill, and garlic are classic choices. They add flavor strongly enough that you may need less salt while still getting a satisfying result.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.