January 29, 2014
Lemon Rosemary Potatoes
2 1/2 pounds (1,125g) Yukon gold or red potatoes, cut into chunks
3 to 3 1/2 tablespoons extra-virgin olive oil
2 1/2 to 3 tablespoons freshly squeezed lemon juice
1 to 3 tablespoons fresh rosemary, chopped
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
Preheat the oven to 400 F (204 C).
In a large bowl, toss the potatoes with the olive oil, roughly 1/2 of the lemon juice, the rosemary, salt, and pepper.
Transfer the potatoes to a deep-rimmed baking pan lined with two sheets of parchment paper.
Bake for 45 to 50 minutes, or until the potatoes are golden brown and tender. Season to taste with additional sea salt and pepper, if desired.
Recipe from "Vive Le Vegan" by Dreena Burton.
All figures are per serving (assumes 4 servings).
Fat: 10 g
Carbs: 61 g
Fiber: 6 g
Protein: 7 g
Sodium: 315 mg