Crispy Garlic Lemon Potatoes
At a Glance
- Prep
- 9 minutes
- Cook
- 26 minutes
- Total
- 35 minutes
- Servings
- 6 serving(s)
Categories
- Side Dish
- Australian
- Greek
- Boil
- Roast
- Easy
- Lemon
Dietary
- Egg-free
- Lactose Free
- Low Cholesterol
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
A delicious low fat potato dish which I found in the November 2005 issue of the 'Australian Good Taste' magazine, as an accompaniment to Recipe #145704. I have posted both recipes for the post-ZWT Healthy for the Holidays Challenge.
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Equipment
Oven, large pan, large roasting pan
Ingredients
- 1 1/2 kg baby potatoes, quartered
- 1 1/2 tablespoons light olive oil
- 1 1/2 tablespoons lemon zest, finely grated
- 6 garlic cloves, crushed (to taste)
- salt, to taste
- fresh ground black pepper, to taste
Instructions
Preheat the oven to 220°C.
Cook the potatoes in a large pan of salted boiling water for 6-7 minutes or until just tender, and drain well.
Place the potatoes, oil, lemon zest, garlic, and salt and pepper, to taste, in a large roasting pan and gently toss to combine. Roast in the oven for 20 minutes or until golden brown and crisp, and serve with Italian Beef Rissoles With Fresh Tomato Salsa Recipe #145704.
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