Roasted Lemon and Rosemary Potatoes

Lemon is a fresh flavour that goes well with potatoes. Which makes this side dish an easy addition to any meal time table. Adding a touch of oil near the end of cooking helps brown the potatoes and adds a touch more flavour. Makes 4 servings (1 ¼ cup each)
 
Ingredients

750 g (1 1/2 lbs) mini red potatoes
50 mL (1/4 cup) no salt added chicken or vegetable broth
1 large clove garlic, minced
15 mL (1 tbsp) chopped fresh rosemary or 5 mL (1 tsp) dried rosemary, crushed
10 mL (2 tsp) grated lemon rind
25 mL (2 tbsp) lemon juice
2 mL (1/2 tsp) paprika
1 mL (1/4 tsp) freshly ground black pepper
10 mL (2 tsp) 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 Information Per Serving
(250 mL/1 cup)

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, Sodium: 12 mg, Potassium: 642 mg

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