Today’s post is being sponsored by Sunkist, but I truly do love their S’alternative campaign! I’ve never been a fan of adding salt while cooking, anyway. Yes, I know I often include it in ingredients lists in my recipes, probably too much. I will watch that from now on.
We all know that salt isn’t good for us, but for some it’s hard to avoid. It’s in most snack foods (processed foods contain the majority of the salt Americans consume every day), on restaurant french fries (for that matter, it’s in almost everything served in a restaurant), in juices and sauces, let’s face it, it’s everywhere. The Dietary Guidelines for Healthy Americans recommends 1.500-2,300 milligrams of sodium per day, but most people consume much more than that, on average 3,400 milligrams a day! If you are anything like me, you like flavor in your food, right? So how do you keep that flavor while reducing salt? Use lemons!
Sunkist S’alternative is a great way to reduce the sodium in your diet without giving up the flavor. Because nobody wants to do that. Ever.
You can visit the Sunkist S’alternative landing page for more recipes and information on sodium and sodium alternatives.
I knew I wanted to make roasted lemon potatoes, and I knew I wanted fresh herbs in it, so after a brief discussion with my husbands cousin over which herbs to use, I just went to my favorite source, Pinterest, to find a general recipe that could give me an idea on the roasting time. One particular recipe stuck out, this one from Rock Recipes. I did adapt it quite a bit, and they look nothing the same, but it did inspire me!
Chop up your scrubbed, clean potatoes into pieces about an inch big.
Mix up your herbs, lemon zest, unpeeled garlic cloves, lemon juice, and olive oil in a big bowl.
No, I’m not sure why the garlic peel is purple. It’s from my garden and I just pulled it from the ground last week. Anyone know?
Pour into a preheated baking dish and bake a 400 degrees F for about 1 hour, stirring every 10 minutes to ensure it doesn’t stick.
Here’s the printable recipe:
- 3 pounds small red potatoes, cut into small pieces (about 1 inch big)
- 2 Sunkist lemons, juiced (about ¼ cup lemon juice)
- zest of 1 lemon
- 1 whole head garlic, broken up and unpeeled
- ¼ cup olive oil
- ¼ cup chopped basil
- 2 tablespoons chopped thin chives
- 2 tablespoons chopped fresh parsley
- ⅛ teaspoon fresh ground black pepper
- Place a pan large enough to hold the chopped potatoes in the oven (empty) and preheat oven to 400 degrees F. The preheated pan helps keep the potatoes from sticking immediately to the pan.
- Combine chopped basil, chives, parsley, lemon juice, garlic cloves, and lemon zest in a bowl and mix well. Pour the mixture over the potatoes, season with pepper, and mix well.
- Bake in the preheated oven for about 1 hour, stirring every 10 minutes so the potatoes don't stick to the pan.
- To serve you can remove the garlic cloves, or chose to serve them along with the potatoes.