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.
165 cal Serves 4
Prep time 0h 10m
Cook time 1h 0m
Total time 1h 10m
Step 1Cut potatoes in half lengthwise and place in large bowl.
Step 2Add broth, garlic, rosemary, lemon rind and juice, paprika and pepper; toss to coat well.
Step 3Spread into parchment paper lined roasting pan and roast in 220 F (425 F) oven for 45 minutes.
Step 4Stir in oil and roast for about 15 minutes or until golden brown and tender.
Per serving (1 cup / 250 mL)
- 4 g
- 12 mg
- 642 mg
- Total fat
- 3 g
- Saturated fat
- 0 g
- 0 mg
- 33 g
- 3 g
- 0 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2011.
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