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

Directions

  1. Step 1

    Cut potatoes in half lengthwise and place in large bowl.

  2. Step 2

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

  3. Step 3

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

  4. 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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