Skillet-Roasted Potatoes with Lemon and Mint

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 223
  • Calories from fat: 17%
  • Fat: 4.3g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.8g
  • Carbohydrate: 43.1g
  • Fiber: 3.1g
  • Cholesterol: 5mg
  • Iron: 2.4mg
  • Sodium: 180mg
  • Calcium: 20mg

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

  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.
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