Roasted and Lemony Red Potatoes


Makes 2 servings


12 small (1-ounce) new potatoes or 6 medium (2-ounce) red potatoes, halved
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried basil
1/4 teaspoon dried oregano leaves
1/8 teaspoon paprika
1/4 teaspoon salt
1 teaspoon freshly grated lemon peel
1 tablespoon butter, melted
1 tablespoon finely chopped fresh parsley


  1. Preheat oven to 425°F.
  2. Line baking sheet with foil. Add potatoes and toss with oil, basil, oregano, and paprika. Bake 15 minutes or until potatoes are tender when pierced with fork.
  3. Sprinkle with salt, lemon peel, butter, and parsley.

Nutritional Information

Sodium 333 mg
Protein 6 g
Fiber 1 g
Carbohydrate 34 g
Cholesterol 15 mg
Saturated Fat 5 g
Total Fat 13 g
Calories from Fat 42 %
Calories 268

Dietary Exchange

Starch 2
Fat 2.5

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