Follow us 148.4k
Roast potatoes were one of the things I missed most when I first went low-carb, but not being one to go without my favourites I came up with a keto alternative.
These ‘Notatoes’ are so delicious, I think they’re up there in my top 3 favourite recipes I’ve ever developed for the KetoDiet App.
Crispy, melt in the mouth and when topped with fresh oregano, rosemary and feta, it’s a tastebud sensation you’ll happy dance all round the kitchen to!
Serve as a side with your favourite source of protein. It’s a weeknight winner dinner traybake you’ll want at your fingertips! I hope you enjoy.
Hands-on Overall
Serving size side
Nutritional values (per side)
Net carbs7.1 grams
Protein5.7 grams
Fat14.7 grams
Calories186 kcal
Calories from carbs 15%, protein 12%, fat 73%
Total carbs9.6 gramsFiber2.6 gramsSugars3 gramsSaturated fat5.1 gramsSodium486 mg(21% RDA)Magnesium26 mg(6% RDA)Potassium362 mg(18% EMR)
Ingredients (makes 6 side servings)
- 1 large celeriac, peeled (250 g/ 8.8 oz)
- 1 small cauliflower (400 g/ 14.1 oz)
- 4 garlic cloves
- 4 tbsp extra virgin olive oil or melted butter (60 ml/ 2 fl oz)
- 2 tsp dried oregano
- 3 tbsp fresh rosemary or 1 tsp dried rosemary
- 1 tsp fresh thyme or 1/2 tsp died thyme
- 1 cup crumbled feta cheese (150 g/ 5.3 oz)
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- fresh oregano or herbs of choice for garnish
Instructions
- Preheat the oven to 190 °C/ 375 °F (fan assisted) 210 °C/ 410 °F. Cop the celeriac into about about 2 cm/ 0.8 inch cubes. Cut the celeriac into small florets. Peel and finely chop the garlic.
- Add the chopped celeriac, cauliflower and garlic cloves to a baking tray. Add the herbs and butter or olive oil, season with salt and pepper and toss well.
- Roast in the oven for 30 - 35 minutes until golden. Top with fresh oregano and feta.
- Tastes best when served fresh, but can be stored in the fridge for up to 3 days.
- Enjoy as a side dish or a light dinner, or double the serving for a full satisfying meal.
Roast “Notatoes” with Garlic and Feta
Step by Step
Ingredients
- 1 large celeriac, peeled (250 g/ 8.8 oz)
- 1 small cauliflower (400 g/ 14.1 oz)
- 4 garlic cloves
- 4 tbsp extra virgin olive oil or melted butter (60 ml/ 2 fl oz)
- 2 tsp dried oregano
- 3 tbsp fresh rosemary or 1 tsp dried rosemary
- 1 tsp fresh thyme or 1/2 tsp died thyme
- 1 cup crumbled feta cheese (150 g/ 5.3 oz)
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
- fresh oregano or herbs of choice for garnish
Instructions
- Preheat the oven to 190 °C/ 375 °F (fan assisted) 210 °C/ 410 °F. Cop the celeriac into about about 2 cm/ 0.8 inch cubes. Cut the celeriac into small florets. Peel and finely chop the garlic.
- Add the chopped celeriac, cauliflower and garlic cloves to a baking tray. Add the herbs and butter or olive oil, season with salt and pepper and toss well.
- Roast in the oven for 30 - 35 minutes until golden. Top with fresh oregano and feta.
- Tastes best when served fresh, but can be stored in the fridge for up to 3 days.
- Enjoy as a side dish or a light dinner, or double the serving for a full satisfying meal.
Nutrition (per serving, side)
Calories186kcal
Net Carbs7.1g
Carbohydrates9.6g
Protein5.7g
Fat14.7g
Saturated Fat5.1g
Fiber2.6g
Sugar3g
Sodium486mg
Magnesium26mg
Potassium362mg
Detailed nutritional breakdown (per side)
| Total per side |
| 7.1 g | 5.7 g | 14.7 g | 186 kcal |
| Celeriac, raw |
| 3.1 g | 0.6 g | 0.1 g | 18 kcal |
| Cauliflower, fresh |
| 2 g | 1.3 g | 0.2 g | 17 kcal |
| Garlic, fresh |
| 0.6 g | 0.1 g | 0 g | 3 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 9 g | 80 kcal |
| Oregano, dried |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Rosemary, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Thyme, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Feta cheese |
| 1 g | 3.6 g | 5.3 g | 66 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Oregano, fresh |
| 0.2 g | 0 g | 0 g | 2 kcal |
Do you like this recipe? Share it with your friends!
