Lemon-Thyme Roasted Potatoes

  • Serves: 4; 1/2 cup per serving


Description

Roasting lemons caramelizes their peel, making it soft and removing its natural bitterness. Here the caramelized peel is minced so the tiny pieces can easily be distributed among the roasted red potato halves.

Ingredients

Cooking spray
12 ounces small red potatoes, halved
3 thin lemon slices, seeds discarded
1 teaspoon olive oil
1/8 teaspoon salt
Pinch of pepper
1/2 teaspoon snipped fresh thyme or 1/8 teaspoon dried, crumbled

Cooking Instructions

Preheat the oven to 425°F. Lightly spray a large baking pan with cooking spray. Set aside.

In a large bowl, stir together all the ingredients except the thyme. Arrange the potatoes and lemon slices in a single layer in the baking pan.

Roast for 15 minutes. Transfer the lemon slices to a cutting board. Turn the potatoes over. Roast the potatoes for 6 to 8 minutes, or until tender and browned. Transfer the potatoes to a medium bowl.

While the potatoes continue to roast, mince the lemon. When the potatoes are done, stir in the lemon and thyme.



Nutritional Analysis
Per serving
Calories Per Serving
71
Total Fat
1g
Saturated Fat
0g
Trans Fat
0g
Polyunsaturated Fat
0g
Monounsaturated Fat
1.0g
Cholesterol
0mg
Sodium
78mg
Carbohydrates
14g
Fiber
2g
Sugar
1g
Protein
2g

Dietary Exchanges


1 starch



This recipe is brought to you by the American Heart Association’s Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere.