Oven Roasted Lemon Parsley Potatoes with Garlic
Baby yellow potatoes are oven roasted and tossed with a flavorful combination of fresh lemon zest, chopped parsley and garlic.
Equipment
Ingredients
- 1.5 lbs baby yellow potatoes or baby Yukon Gold potatoes, cut in half or quartered if large
- 1 tablespoon extra virgin olive oil
- ¼ cup parsley chopped
- 1 lemon zested
- 2 teaspoon fresh lemon juice
- 2 garlic cloves chopped fine
- ¼ teaspoon coarse salt
- fresh pepper optional
Instructions
- Pre heat oven to 425 Fahrenheit
- In a small bowl mix together the lemon zest, parsley and garlic and set aside.
- On a baking sheet toss the potatoes with olive oil and salt.
- Roast the potatoes for 20 minutes. Remove the pan from the oven and carefully, with a spoon or thongs toss the potatoes with the lemon, parsley and garlic mixture. Roast for another 3 -4 minutes.
- Remove the potatoes from the oven, and drizzle on the fresh lemon juice and pepper (optional). Serve warm and crispy.
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Nutrition
Serving: 1servingCalories: 174kcalCarbohydrates: 33gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 159mgPotassium: 783mgFiber: 5gVitamin A: 326IUVitamin C: 54mgCalcium: 36mgIron: 2mg
I prefer to focus on quality ingredients from a variety of sources that work in tandem to promote optimal health. Nutrition calculations may not reflect these valuable interactions. However, I understand certain values can be helpful to some. Please note these calculations are merely estimates. Values will vary depending on modifications, brands used, and portion size. Should you require specific information, it's best to consult with a dietitian or qualified healthcare provider.
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