Lemon Roast Potatoes
Servings
Prep Time
Cook Time
Ready In
Recipe: #363
October 09, 2011
Categories: Comfort Food, Dinner, Lunch, Side Dishes, Fruit, Lemon, Vegetables, Potatoes, North American, Pacific Northwest, Pacific Rim, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, One-Pot Meal, Christmas, Entertaining, Thanksgiving, Oven Roast, Gluten-Free, Heart Healthy, High Fiber, Kosher, No Eggs, Non-Dairy, Kosher Meat more
"These delicious roasted potatoes go with any meal but are especially good with seafood, I first had them at a friend's dinner party, served with a whole roasted salmon and of course had to have the recipe."
Ingredients
Nutritional
- Serving Size: 1 (181.2 g)
- Calories 178.2
- Total Fat - 7.1 g
- Saturated Fat - 1 g
- Cholesterol - 17 mg
- Sodium - 30.7 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 3.9 g
- Sugars - 2 g
- Protein - 4 g
- Calcium - 15.7 mg
- Iron - 1.1 mg
- Vitamin C - 17.8 mg
- Thiamin - 0.1 mg
Step 1
Peel and quarter potatoes
Step 2
Place in roaster, in one layer
Step 3
Whisk together chicken stock, olive oil, lemon juice, dry mustard, salt and pepper. Taste and adjust.
Step 4
Pour mixture over potatoes
Step 5
Bake in a slow oven at 300-350°F for 2-3 hours, uncovered, 'til fork tender.
Tips & Variations
No special items needed.