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Skillet-Roasted Potatoes with Lemon and Mint

Skillet-Roasted Potatoes with Lemon and Mint

Cooking Light MAY 2000

  • Yield: 2 servings (serving size: about 1 cup)


  • 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


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.

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

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Skillet-Roasted Potatoes with Lemon and Mint recipe