Skillet-Roasted Potatoes with Lemon and Mint

recipe

Yield:

2 servings (serving size: about 1 cup)

Recipe from

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.

Note:

Jean Kressy,

May 2000
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