Monday, June 4, 2007

Lemon Roasted Potatoes

Prep: 10 minutes
Bake: 35 minutes
Yield: 6 servings

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

In a large bowl, combine all ingredients; toss to coat. Arrange in a single layer in a baking pan coated with nonstick cooking spray. Bake at 425 for 35-40 minutes or until potatoes are golden and tender.

Tips and Tricks
Try different varieties of potatoes. I used Yukon Gold potatoes and cut them into wedges with my Pampered Chef Crinkle Cutter (see sidebar). In place of fresh lemon, I used a splash of lemon juice, and I used 1 teaspoon dried rosemary. Halfway through the bake time, flip the potatoes with a spatula to prevent them from getting too brown.
Make It Healthier
Omit salt.
How Kids Can Help
Measure ingredients. Toss to coat. Arrange on baking pan.

Nutrition 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

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