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

Makes 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

Ingredients

• 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

Directions

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.