Go Back
Print

Lemon Roasted Potatoes

Potatoes do cook down, consistently about 100 gram per lb. The size of your potatoes will determine the weight, so generally we measure the serving size by the gram rather than the number of potatoes. But if you prefer to count, there are about 3 – 5 whole baby potatoes per serving.

If you do not want to turn on the oven, place potatoes in a foil pan, covered, on a grill. Pay attention to the temperature; and the potatoes will most likely cook in less time.

Course Side Dish
Cuisine Mediterranean, North American
Keyword Creamer Potatoes, Extra Virgin Olive Oil, French's Yellow Mustard, Lemon Juice, Oregano

Ingredients

  • 1 lb. (454 gr) Little Potato Company Creamer Potatoes (16 CHO/110 gr) 66 CHO
  • 2 TBSP fresh lemon juice 0 CHO
  • 3 TBSP olive oil 0 CHO
  • 2 TBSP (28 gr) French’s Yellow Mustard 0 CHO
  • 1 TBSP fresh oregano chopped or 1 tsp. dried 0 CHO
  • ½ tsp. salt 0 CHO
  • ¼ tsp. pepper 0 CHO
  • ¼ cup water 0 CHO
  • Garlic minced (optional) 0 CHO
  • Garnish with chopped parsley 0 CHO

TOTAL CHO 66 CHO

  • TOTAL WEIGHT COOKED 365 CHO
  • 66 CHO DIVIDED BY 365 GRAMS = .18 CHO/GRAM
  • 365 GRAMS DIVIDED BY 4 SERVINGS = 16.42 CHO/SERVING

Instructions

  1. Pre heat oven to 425.
  2. In a medium bowl whisk all ingredients except potatoes and water.
  3. Chop the potatoes in half and add to the marinade.
  4. Stir to incorporate and place the potatoes in a baking dish in a single layer.
  5. Pour the water over the potatoes and cover with lid or aluminum foil.
  6. Cook for 40 minutes, covered.
  7. Remove lid/foil after 40 minutes and cook another 20 minutes until liquid has evaporated and potatoes brown on the bottom.
  8. Garnish with chopped parsley and serve.