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Skillet-Roasted Potatoes with Lemon and Mint

Yield 2 servings (serving size: about 1 cup)

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.