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    Home » Recipes » Potatoes

    July 20, 2014

    Flavoring with Lemon Instead of Salt: Lemon Herb Roasted Potatoes

    Jump to Recipe Print Recipe

    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.

     

    Roasted-Lemon-Herb-Potatoes

     

    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-Inforgraph

     

    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.

     

    Sunkist-Lemons

     

    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!

     

    Small-Red-Potatoes

     

    Chop up your scrubbed, clean potatoes into pieces about an inch big.

     

    Cut-Red-Potatoes

     

    Mix up your herbs, lemon zest, unpeeled garlic cloves, lemon juice, and olive oil in a big bowl.

    Herbs-Garlic-Lemon-Zest

     

    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?

    Then combine the lemon/herb mixture with the chopped potatoes.
    Uncooked-Red-Potatoes-with-Lemon-Herb

     

    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:

     

    Print Recipe
    4.13 from 8 votes

    Flavoring with Lemon Instead of Salt: Lemon Herb Roasted Potatoes

    Roasted red potatoes in a lemon herb marinade, flavorful, crispy potatoes without a hint of salt! #TableTheSalt
    Prep Time20 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 20 minutes mins
    Course: Side Dish
    Servings: 6
    Calories: 283kcal
    Author: Bernadette

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    Adapted from Rock Recipes Lemon Herb Roasted Potato Nuggets

    Nutrition

    Calories: 283kcal | Carbohydrates: 47g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 46mg | Potassium: 1179mg | Fiber: 5g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 50.9mg | Calcium: 77mg | Iron: 2.4mg
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    Comments

    1. Jennifer Russell says

      March 05, 2021 at 2:46 pm

      Why leave the peels on the garlic? And why not chop it or at least cut the cloves in half?

      Reply
      • Bernadette says

        March 06, 2021 at 8:41 pm

        Hi Jennifer, I'm sorry I didn't reply right away. I like to leave garlic unpeeled when I am roasting them. In still gives the whole dish flavor and aroma. Then I can just squeeze the individual cloves out if I want. If you would prefer to chop it, I would reduce the amount to only 4 cloves instead of a whole head.

        Reply
    4.13 from 8 votes (8 ratings without comment)

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