Roasted and Lemony Red Potatoes


Yield

Makes 2 servings

Ingredients

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

Preparation

  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

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

Dietary Exchange

Starch 2
Fat 2.5

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