Roasted Lemon and Mustard Potato Wedges
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Roasted Lemon and Mustard Potato Wedges
Photography by Matthew Kimura
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 248 |
| pro | 5 g |
| total fat | 10 g |
| sat. fat | 1 g |
| carb | 38 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 214 mg |
| potassium | 946 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 15 |
| vit C | 35 |
| folate | 22 |
- Portion size: 6
Subtly flavoured and easy to prepare, these potatoes are perfect served with roast beef or lamb.
Ingredients
- 1/4 cup 1/4cupolive oil
- 2 tbsp 2tbspgrainy mustard
- 1/2 tsp 1/2tspcoarse salt
- 1/2 tsp 1/2tsppepper
- 6 6Yukon Gold potatoYukon Gold potatoes, scrubbed (2 lb/1 kg)
- 1 1lemonlemons, quartered
Preparation
In large bowl, whisk together oil, mustard, salt and pepper.
Cut each potato into 6 wedges; add to bowl and toss to coat. Scrape into roasting pan; add lemon.
Roast in 400°F (200°C) oven until tender and golden, about 45 minutes. Increase to 425°F (220°C); roast until browned, 7 to 10 minutes.
Source : Canadian Living Magazine: December 2009
