Roasted Lemon and Rosemary Potatoes

Roasted Lemon and Rosemary Potatoes

A delicious and simple recipe for roasted potatoes that melt in your mouth!

  • Ingredients
    • 1 1/2 lbs mini red potatoes, cut in half lengthwise (750 g)
    • 2 tsp canola oil (10 mL )
    • 1 large clove garlic, minced (1 )
    • 1 tsp crushed, dried rosemary (5 mL)
    • 2 tsp grated lemon rind (10 mL)
    • 2 Tbsp lemon juice (30 mL)
    • 1/2 tsp paprika (2 mL)
    • 1/4 tsp freshly ground black pepper (1 mL)
  • Directions
    1. Preheat oven to 425°F (220°C). In large bowl, combine potatoes, canola oil, garlic, rosemary, lemon rind and juice, paprika and pepper; toss until potatoes are well coated. Spread potatoes onto a tin foil-lined baking sheet and roast for 45 minutes, stirring occasionally until golden brown and tender.

Nutritional Analysis

Serving Size
175 mL
Servings
4
Calories
190
Total Fat
2.5 g
Saturated Fat
0 g
Cholesterol
0 mg
Sodium
20 mg
Carbohydrates
38 mg
Fiber
4 g
Protein
5 g