Roasted Potatoes With Sage & Lemon
Recipe: #14675
October 18, 2014
Categories: Side Dishes, Potatoes, Australian, Sunday Dinner, Oven Roast, Diabetic, Gluten-Free, Kosher, Low Cholesterol Low Fat, Low Sodium, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"From Australian Better Homes and Garden Diabetic Living issue 10 2007. NUTRITION INFO per serving - 505kj, total fat 3.8g (sat. fat 0.5g), cholesterol 0mg, sodium 4mg, carbs 17g, fibre 2.7g, protein 3.1g, carb. exchanges 1, GI est. High. It is suggested for a quick lunch - toss the still warm potatoes from the oven with mixed salad green, grilled squash, corn and capsicum (bell peppers) and pour over 100% fat free balsamic dressing and serve."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (81.2 g)
- Calories 134.1
- Total Fat - 6.2 g
- Saturated Fat - 2.5 g
- Cholesterol - 0 mg
- Sodium - 228.3 mg
- Total Carbohydrate - 17.6 g
- Dietary Fiber - 1.8 g
- Sugars - 1.3 g
- Protein - 2.4 g
- Calcium - 26 mg
- Iron - 0.9 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 200 degree celsius.
Step 2
Place potatoes in a large saucepan (with a lid) and cover with plenty of cold water.
Step 3
Cover and bring to the boil, reduce heat to medium and cook, partially covered for 10 minutes, or until tender but still firm.
Step 4
Drain well and while still warm, cut them into quarters.
Step 5
While potatoes are cooking, in a small bowl combine the finely chopped sage, zest, oil, water, garlic and pepper.
Step 6
Spray a 3 litre (12 cup) capacity baking dish with cooking spray.
Step 7
Place the potatoes in the dish, pout over the sage mixture and gently toss until potatoes are evenly coated.
Step 8
Bake, turning once halfway during cooking, about 35 to 45 minutes or until golden and crisp.
Step 9
Garnish with the extra sages leaves if using.
Tips
No special items needed.
2 Reviews
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