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.

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

1. Cut potatoes in half lengthwise and place in large bowl.
2. Add broth, garlic, rosemary, lemon rind and juice, paprika and pepper; toss to coat well.
3. Spread into parchment paper lined roasting pan and roast in 220 F (425 F) oven for 45 minutes.
4. Stir in oil and roast for about 15 minutes or until golden brown and tender.

Nutritional info per serving (1 cup / 250 mL)

• Calories: 165
  
• Protein: 4 g
  
• Total Fat: 3 g
  Saturated Fat: 0 g
  Cholesterol: 0 mg
• Carbohydrate: 33 g
  Fibre: 3 g
  Sugar: 2 g
  Added sugar: 0 g
• Sodium: 12 mg
  
• Potassium: 642 mg

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