Lemon Roast Potatoes

Lemon Roast Potatoes Image by: Lemon Roast Potatoes Author: Canadian Living

These crispy golden brown potatoes add zest to a familiar menu.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2004

Ingredients

  • 8 Yukon Gold potatoes scrubbed (about 4 lbs/2 kg)
  • 1/2 cup lemon juice
  • 1/3 cup extra-virgin olive oil
  • 3 cloves garlic minced
  • 2 teaspoons salt
  • 2 teaspoons dried oregano
  • 1 teaspoon pepper

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1030 mg
  • Protein 4 g
  • Calories 247.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 39 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Roast Potatoes

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