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Healthy Minds Healthy College

Roasted Lemon and Rosemary Potatoes

February 9, 2012

In anticipation of the Heart Smart Potluck Challenge, here’s a an idea for adding some zest to your potatoes, with a Mediterraen styled roasted lemon and rosemary potatoe dish from the Manitoba Heart and Stroke Foundation website.  The site is loaded with recipes, so have a look and begin planning your February potluck.  

Roasted lemon and rosemary potatoes

Roasted lemon and rosemary potatoesMakes 4 servings (1 L/4 cups)

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.

Preparation time: 10 minutes
Cook time: 1 hour


  • 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


  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.

Nutrition 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

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

Posted: August 2011.