| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 5 min |
| Cook: | 1 hr 5 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds fingerling potatoes, halved lengthwise
- 1 lemon, thickly sliced, seeded and each slice quartered
- 1 tablespoon olive oil
- Kosher salt and freshly ground pepper to taste
- Kosher salt and freshly ground pepper to taste
- 1 clove garlic, minced
Instructions
- Preheat the oven to 400 degrees F and position a rack in the top third of the oven.
- Line a baking sheet with parchment paper. Place the potatoes and lemons on the sheet, drizzle with the oil and sprinkle with salt and pepper. Roast until tender and browned, about 1 hour, stirring the potatoes once or twice during cooking. Sprinkle with the garlic and roast 5 more minutes.
Nutrition Facts
| Calories | 170 calorie |
| Total Fat | 3.5 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 130 milligrams |
| Protein | 4 grams |
| Sugar | 1 grams |
Reviews
Quick and tasty! Prepared as written, delicious. Second time prepared, I used 5 cloves of minced garlic and I zested the lemon in strips, then large sliced and quartered the lemon as per recipe. I removed the pieces of lemon after cooking but left the zest. The first time I made it, the lemon slices were sometimes bitter so decided to correct for my taste this way, it worked! I loved the additional garlic. This is simple and flavorful and needs very little attention. I did stir 3 times during cooking and definitely add the garlic at the end for 5 minutes more, would be bitter and burned if otherwise!
Great Fresh flavor and super eassy
These are delicious, especially after baking if you dip them in an aioli sauce.