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Add a photoServings: 8
Ingredients
- 3 lb Small new red potatoes, quartered
- Â Â Salt and freshly grnd pepper
- 1/4 c. Butter
- 1/4 c. Extra virgin olive oil
- 6 Tbsp. Lemon juice
- 2 tsp Dry thyme
- 1 Tbsp. Grated lemon rind
- 3 Tbsp. Chopped fresh parsley
Directions
- Preheat oven to 375 degrees. Butter large, shallow, ovenproof casserole.
- Add in potatoes; season generously with salt and pepper. Heat butter and oil in small saucepan over low heat. Add in lemon juice. Pour butter mix over potatoes. Sprinkle with thyme and toss. Bake 1 hour. Add in lemon peel and toss, coating potatoes. Continue baking till potatoes are tender and browned, about 15 min. Sprinkle potatoes with parsley and serve.
- NOTES : Should the dish be covered during baking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 8 servings | |
| Calories 234 | |
| Calories from Fat 113 | 48% |
| Total Fat 12.77g | 16% |
| Saturated Fat 4.64g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 52mg | 2% |
| Potassium 801mg | 23% |
| Total Carbs 28.4g | 8% |
| Dietary Fiber 3.2g | 11% |
| Sugars 2.03g | 1% |
| Protein 3.39g | 5% |
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