Roasted lemon and rosemary potatoes

Adding a touch of oil near the end of cooking helps brown the potatoes and adds a touch more flavour.

by Emily Richards PH Ec.

165 cal Serves 4

Prep time 0h 10m

Cook time 1h 0m

Total time 1h 10m

generic kitchen utensils

Ingredients

1 1/2 lbs (750 g) mini red potatoes
¼ cup (50 mL) no salt added chicken or vegetable broth
1 large clove garlic, minced
1 tbsp (15 mL) chopped fresh rosemary or 1 tsp (5 mL) dried rosemary, crushed
2 tsp (10 mL) grated lemon rind
2 tbsp (25 mL) lemon juice
½ tsp (2 mL) paprika
¼ tsp (1 mL) freshly ground black pepper
2 tsp (10 mL) extra virgin olive oil

Directions

Step 1

Cut potatoes in half lengthwise and place in large bowl.
Step 2

Add broth, garlic, rosemary, lemon rind and juice, paprika and pepper; toss to coat well.
Step 3

Spread into parchment paper lined roasting pan and roast in 220 F (425 F) oven for 45 minutes.
Step 4

Stir in oil and roast for about 15 minutes or until golden brown and tender.

Nutritional information

Per serving (1 cup / 250 mL)

Calories: 165
Protein: 4 g
Sodium: 12 mg
Potassium: 642 mg
Total fat: 3 g
Saturated fat: 0 g
Cholesterol: 0 mg
Carbohydrates: 33 g
Fibre: 3 g
Sugars: 0 g
Added sugars: 0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.

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