Crispy Garlic Lemon Potatoes |
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Prep Time: 9 Minutes Cook Time: 26 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A delicious low fat potato dish which I found in the November 2005 issue of the 'Australian Good Taste' magazine, as an accompaniment to Italian Beef Rissoles With Fresh Tomato Salsa. Ingredients:
1 1/2 kg baby potatoes, quartered |
1 1/2 tablespoons light olive oil |
1 1/2 tablespoons lemon zest, finely grated |
6 garlic cloves, crushed (to taste) |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Preheat the oven to 220°C.
2. Cook the potatoes in a large pan of salted boiling water for 6-7 minutes or until just tender, and drain well.
3. Place the potatoes, oil, lemon zest, garlic, and salt and pepper, to taste, in a large roasting pan and gently toss to combine. Roast in the oven for 20 minutes or until golden brown and crisp, and serve with Italian Beef Rissoles With Fresh Tomato Salsa Italian Beef Rissoles With Fresh Tomato Salsa.
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