Lemon Roast Potatoes
Lemon Roast Potatoes
Photography by Matthew Kimura
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 247 |
| pro | 4 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 39 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 1,030 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 13 |
| vit C | 43 |
| folate | 10 |
These crispy golden brown potatoes add zest to a familiar menu.
Ingredients
Preparation
In large pot of boiling salted water, cover and cook potatoes until slightly tender, about 15 minutes. Drain and let cool. With paring knife, peel off skins if desired; cut into wedges.
In large bowl, whisk together lemon juice, oil, garlic, salt, oregano and pepper; add potatoes and toss gently to coat. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Arrange potatoes on parchment paper-lined or greased rimmed baking sheet. Roast in 400°F (200°C) oven, turning once, until tender-crisp and most liquid is evaporated, about 40 minutes.
Source : Canadian Living Magazine: December 2004
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