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Roasted Baby Red Potatoes with Lemon and Bay Leaves Recipe
Jan 15, 2013 @ 4:36 PM
Posted by
Daily Value: 15%
Servings: 4
High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 297Daily Value: 15%
Servings: 4
High-Fiber
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 10g | 16% |
| Saturated | 1g | 7% |
| Carbs | 47g | 16% |
| Fiber | 6g | 24% |
| Sugars | 2g | 0% |
| Protein | 6g | 11% |
| Sodium | 598mg | 25% |
| Calcium | 48mg | 5% |
| Magnesium | 62mg | 16% |
| Potassium | 1109mg | 32% |
| Iron | 2mg | 14% |
| Zinc | 1mg | 6% |
| Vitamin A | 47IU | 1% |
| Vitamin C | 53mg | 88% |
| Thiamin (B1) | 0mg | 14% |
| Riboflavin (B2) | 0mg | 5% |
| Niacin (B3) | 3mg | 14% |
| Vitamin B6 | 1mg | 40% |
| Folic Acid (B9) | 42µg | 11% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 12µg | 15% |
| Fatty acids, total monounsaturated | 7g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
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INGREDIENTS
- 2 1/4 pounds baby Red Bliss potatoes, cut into 1/2-inch slices
- 6 large cloves garlic
- 1 lemon, cut crosswise into 1/8-inch slices
- 4 fresh or dried bay leaves
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon sea salt, or to taste
- Freshly ground black pepper, to taste
DIRECTIONS
Preheat the oven to 450 degrees.
Place the potatoes, garlic, lemon slices, and bay leaves in a nonstick roasting pan large enough to hold the ingredients in a single layer. Drizzle with the olive oil and season with the salt and pepper, to taste. Toss well. Cover tightly with aluminum foil and bake until the potatoes are tender, for 25 minutes.
Remove the foil. Toss the potatoes again. Return to the oven, uncovered, and bake until the potatoes are golden brown, tossing once, for 20-25 more minutes. Remove from the heat and serve immediately.
Recipe Details
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Servings: 4Cuisine: American
Special Designations: Vegan, Vegetarian, Healthy
