Skillet-Roasted Potatoes with Lemon and Mint

recipe

Yield:

2 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 223
Caloriesfromfat 17 %
Fat 4.3 g
Satfat 1.6 g
Monofat 2.2 g
Polyfat 0.3 g
Protein 3.8 g
Carbohydrate 43.1 g
Fiber 3.1 g
Cholesterol 5 mg
Iron 2.4 mg
Sodium 180 mg
Calcium 20 mg

Ingredients

2 cups (1/2-inch) diced baking potato
1 teaspoon butter or stick margarine
1 teaspoon olive oil
2 teaspoons chopped fresh mint
1 teaspoon grated lemon rind
1/8 teaspoon salt
Dash of black pepper

Preparation

Place the diced potato in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 5 minutes; drain and cool.

Heat the butter and olive oil in a large nonstick skillet over medium-high heat. Add the potatoes, and cook for 10 minutes or until potatoes are golden brown. Add the chopped mint and remaining ingredients, and toss to coat.

Jean Kressy,

Cooking Light

May 2000