Rating: 5 stars
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

To get a head start, quarter the potatoes, and toss with half of the olive oil and 1 teaspoon lemon juice (to prevent browning). Refrigerate overnight in a zip-top plastic bag. Bring to room temperature before roasting.

Julianna Grimes Bottcher & Ann Taylor Pittman
Recipe by Cooking Light April 2007

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Yield:
8 servings (serving size: 3/4 cup)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • Combine 1 1/2 tablespoons oil and potatoes on a large jelly-roll pan coated with cooking spray, tossing to coat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 40 minutes or until tender, stirring after 25 minutes. Add garlic; toss well. Bake an additional 5 minutes or until potatoes are done.

  • Combine remaining 1 1/2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, chives, and remaining ingredients, stirring with a whisk. Drizzle over potatoes; toss gently.

Nutrition Facts

172 calories; calories from fat 29%; fat 5.5g; saturated fat 0.8g; mono fat 3.8g; poly fat 0.7g; protein 3.5g; carbohydrates 27.8g; fiber 3g; iron 1.4mg; sodium 353mg; calcium 24mg.
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