Potato, roasted, NFS
Common food
Roasted potato, NFS (not further specified) is a simple, rustic preparation where potato chunks or wedges are tossed in oil and cooked until the exterior turns golden and crisp while the interior remains fluffy and creamy. The Maillard reaction during roasting creates a deep, nutty, and slightly sweet flavor profile that is more complex than boiled or steamed potato. Nutritionally, it provides a solid source of energy from complex carbohydrates, with a notable amount of fiber and a moderate fat content from the roasting oil.
💚 Why it's loved
People love roasted potatoes for their irresistible textural contrast—a shattering, salty crust giving way to a soft, pillowy center. They are a beloved, adaptable side dish across countless cultures, easily absorbing the flavors of garlic, rosemary, or paprika.
⚠️ Watch-outs & how to enjoy it better
The primary downside is the added fat from roasting oil, which increases calorie density, and the potential for high sodium if heavily seasoned. To counteract, use heart-healthy oils like olive oil in moderation, season with herbs and spices instead of excess salt, and pair with a lean protein and non-starchy vegetables for a balanced meal. Those monitoring blood sugar should be mindful of portion size due to the carbohydrate content.
Key benefits
- Good source of energy-dense complex carbohydrates
- Contains dietary fiber for digestive health
- Provides potassium for fluid balance and nerve function
- The roasting process can increase resistant starch content
- Versatile base for adding herbs, spices, and other vegetables
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The ideal roasting temperature for potatoes is around 200-220°C (400-425°F); this high heat is crucial for evaporating surface moisture quickly to achieve a crisp crust while allowing the interior to steam and become fluffy.
Full nutrition (scales with serving)
| Water | 72.1 g |
| Energy | 126 kcal |
| Protein | 1.9 g |
| Total lipid (fat) | 4.3 g |
| Carbohydrate, by difference | 20.4 g |
| Fiber, total dietary | 1.4 g |
| Total Sugars | 1.6 g |
| Calcium, Ca | 5.0 mg |
| Iron, Fe | 0.34 mg |
| Magnesium, Mg | 24.0 mg |
| Phosphorus, P | 48.0 mg |
| Potassium, K | 372 mg |
| Sodium, Na | 166 mg |
| Zinc, Zn | 0.28 mg |
| Copper, Cu | 0.20 mg |
| Selenium, Se | 0.30 ug |
| Vitamin C, total ascorbic acid | 12.1 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.02 mg |
| Niacin | 1.3 mg |
| Vitamin B-6 | 0.31 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 14.1 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 19.0 ug |
| Retinol | 18.0 ug |
| Carotene, beta | 8.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.66 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 3.7 ug |
| Fatty acids, total saturated | 1.1 g |
| SFA 4:0 | 0.03 g |
| SFA 6:0 | 0.02 g |
| SFA 8:0 | 0.01 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.04 g |
| SFA 14:0 | 0.10 g |
| SFA 16:0 | 0.61 g |
| SFA 18:0 | 0.23 g |
| Fatty acids, total monounsaturated | 1.5 g |
| MUFA 16:1 | 0.02 g |
| MUFA 18:1 | 1.4 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.2 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.14 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 3.0 mg |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
What does 'NFS' mean on a food label?
NFS stands for 'Not Further Specified.' It indicates a basic preparation without additional ingredients like specific seasonings, sauces, or breading.
Why are my roasted potatoes not crispy?
Common causes include overcrowding the pan (which steams instead of roasts), not using enough oil, or the oven not being hot enough. Ensure potatoes are dry, well-spaced, and roasted at a high temperature.
Can I roast potatoes without oil?
Yes, you can use a small amount of broth or water for a lower-fat version, but the texture will be more like steamed or boiled potatoes with browned edges, not traditionally crispy.