Roasted Potatoes with Lemon Salt
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/3 cup extra-virgin olive oil
- 1/4 teaspoon table salt
- 1 tablespoon finely grated fresh lemon zest
- Carbohydrate 45 g(15%)
- Fat 9 g(14%)
- Fiber 6 g(23%)
- Protein 5 g(11%)
- Saturated Fat 1 g(7%)
- Sodium 559 mg(23%)
- Calories 280
Preparation Put oven rack in lower third of oven and preheat oven to 425°F. Peel potatoes and quarter. Parboil potatoes in a 5- to 6-quart pot of boiling salted water 5 minutes, then drain in a colander and let stand in colander 5 minutes. Transfer potatoes to a 17- by 12-inch shallow baking pan and toss with oil, garlic, and table salt. Roast, stirring and turning once halfway through cooking, until golden brown, 20 to 25 minutes. Transfer potatoes and garlic to a large bowl, then sprinkle with zest and sea salt and toss well.
Preparation Put oven rack in lower third of oven and preheat oven to 425°F. Peel potatoes and quarter. Parboil potatoes in a 5- to 6-quart pot of boiling salted water 5 minutes, then drain in a colander and let stand in colander 5 minutes. Transfer potatoes to a 17- by 12-inch shallow baking pan and toss with oil, garlic, and table salt. Roast, stirring and turning once halfway through cooking, until golden brown, 20 to 25 minutes. Transfer potatoes and garlic to a large bowl, then sprinkle with zest and sea salt and toss well.
