Potatoes with Rosemary-Lemon-Garlic Vinaigrette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 large Yukon gold potatoes, scrubbedSalt.5 teaspoon lemon zest.5 lemons, juiced2 cloves roasted garlic.5 tablespoon Dijon mustard.5 tablespoons dried rosemary leavesFreshly ground black pepper2 Tablespoons extra-virgin olive oil
Chop potatoes into wedges
Preheat oven to 425 degrees
Combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified.
Put the potatoes on a cookie sheet and spray them with PAM Olive Oil.
Bake in oven until crisp (about 25 minutes)
Transfer to a plate and drizzle with vinaigrette.
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SPECIALK84.
Preheat oven to 425 degrees
Combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified.
Put the potatoes on a cookie sheet and spray them with PAM Olive Oil.
Bake in oven until crisp (about 25 minutes)
Transfer to a plate and drizzle with vinaigrette.
Makes 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user SPECIALK84.
Nutritional Info Amount Per Serving
- Calories: 236.5
- Total Fat: 14.3 g
- Cholesterol: 0.0 mg
- Sodium: 62.1 mg
- Total Carbs: 30.6 g
- Dietary Fiber: 4.7 g
- Protein: 4.6 g
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