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Lemon Roasted Potatoes Recipe
Lemon Roasted Potatoes Recipe photo by Taste of Home

Lemon Roasted Potatoes Recipe

Publisher Photo
Delicious with almost any meat or fish entree, these crispy potatoes from Mitzi Sentiff in Annapolis, Maryland are really something special. “Tangy lemon permeates the potatoes and adds marvelous flavor,” Mitzi promises.
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 6 servings

Ingredients

  • 2 pounds small red potatoes, quartered
  • 1 medium lemon, halved and sliced
  • 1 tablespoon olive oil
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper

Nutritional Facts

3/4 cup equals 132 calories, 2 g fat (trace saturated fat), 0 cholesterol, 207 mg sodium, 25 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Directions

  1. In a large bowl, combine all ingredients; toss to coat. Arrange in a single layer in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 425° for 35-40 minutes or until potatoes are golden and tender. Yield: 6 servings.
Originally published as Lemon Roasted Potatoes in Light & Tasty December/January 2007, p40

Nutritional Facts

3/4 cup equals 132 calories, 2 g fat (trace saturated fat), 0 cholesterol, 207 mg sodium, 25 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews for Lemon Roasted Potatoes

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 10, 2014

Easy to assemble

MY REVIEW
Reviewed Aug. 16, 2011

I also used the gourmet mix of potatoes--red, yellow, purple--and it was delicious. Whole family loved this & will definitely make again.

MY REVIEW
Reviewed Apr. 29, 2011

Awesome and easy! I used Italian seasoning rather than rosemary, since I'm not a huge fan of it. The dish was incredible, and I will make this over and over.

MY REVIEW
Reviewed Apr. 6, 2011

Very yummy. I loved Roasted Potatoes and this was a nice refreshing twist.

MY REVIEW
Reviewed Dec. 13, 2010

I used one of those gourmet mixtures of fingerling potatoes -- red, yellow, purple, etc. -- and it turned out very tasty. It was also quick and easy. I will definitely be making this recipe again and would recommend it.

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